Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
Feel free to tweak the ingredients to suit your personal taste. For a dairy-free version, swap the butter for coconut oil and the sour cream for a plant-based alternative. The beauty of home cooking is making it your own.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the sour cream until incorporated. Toss the blueberries with 2 tablespoons of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International