CITRUS BLUEBERRY CAKE

Susan Din

By
@spatdi

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

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

Scrape down the sides and beat well.
9Add 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.
10Gently fold blueberries into batter and turn batter into prepared pan.

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

Cool completely.
11When 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