CITRUS BLUEBERRY CAKE

Susan Din

By
@spatdi

This is a light, not too sweet citrus cake with blueberries.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

CAKE

2 c
white sugar
1
lemon zested and juiced reserved separately
1
orange zested and juiced reserved separately
1 c
unsalted butter-room temperature
4 large
eggs
1/4 c
sour cream
1/4 c
orange-lemon juice (read below)
1/2 c
milk
1/2 tsp
salt
3 c
flour
4 tsp
baking powder
2 c
fresh blueberries

FROSTING

4 Tbsp
unsalted butter-room temperature
4 c
powdered sugar
1/4 c
orange-lemon juice (read below)
1/4 tsp
salt
1 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 350.
Grease a 9X15 Pan
2
Whisk the flour, salt and baking powder in a med bowl until well combined. Set aside.
3
Completely zest the lemon and orange into a large mixing bowl. Set aside.
4
Juice the lemon and orange together in a measuring cup. You will need 1/2 c juice. Set aside.
5
Whisk together: 1/2c milk, 1/4c sour cream & 1/4c juice. Set aside
6
Toss blueberries with 2TBSP of the flour mixture, to coat. Set aside
7
Add sugar to the zest and use a mixer to combine.

Add softened butter and cream with the sugar until light and fluffy.
8
Add eggs one at a time, beating well after each.

Scrape down the sides and beat well.
9
Add the dry ingredients, stirring by hand until just barely combined. Add the sour cream, juice, milk mixture, folding gently just until all ingredients are moistened. Do not over mix.
10
Gently fold blueberries into batter and turn batter into prepared pan.

Bake for 45 minutes, until toothpick inserted in center comes out dry.

Cool completely.
11
When cake is cool, make the frosting:

With a mixer, combine 4TBSP softened butter with 4c powder sugar, adding the reserved juices until it's a fluffy spreadable consistancy.

Frost the cake.
Slice and serve.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids