Easy Blueberry-Lemon Cake
with Whipped Cream
This show-stopping sour cream cake is the perfect addition to your Mother's Day brunch table! Blueberry jam brings a burst of colour and sweetness, while flecks of lemon zest give it a bright, citrusy lift! And because every mom deserves a bit of luxury: serve it with a healthy dollop of whipped cream!
Allergens:
Wheat
•Egg
•Milk
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
cup
All-Purpose Flour
(Contains Wheat)
unit(s)
Egg
(Contains Egg)
unit(s)
Blueberry Jam
1 unit(s)
Sour Cream
cup
White Sugar
tsp
Baking Powder
unit(s)
Lemon
mL
Cream
(Contains Milk)
Not included in your delivery
tsp
Salt*
cup
Milk*
tbsp
Oil*
Nutrition Values
Calories650 kcal
Fat23 g
Saturated Fat13 g
Carbohydrate102 g
Sugar66 g
Dietary Fiber2 g
Protein8 g
Cholesterol115 mg
Sodium200 mg
Trans Fat0.5 g
Potassium125 mg
Calcium75 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Zester
•Large Bowl
•Whisk
•Measuring Spoons
•Measuring Cups
•8x8" Baking Dish
•Medium Bowl
Instructions
1
- Line a 9x5-inch loaf pan with parchment paper. (NOTE: If you do not have a loaf pan, use an 8x8-inch parchment-lined baking dish). Set aside.
- Zest, then juice lemon.
- Whisk together egg, blueberry jam, lemon juice, 2 tbsp oil and 3/4 cup sugar in a large bowl.
- Add sour cream, 1/2 cup milk, half the lemon zest, baking powder and 1/4 tsp salt. Whisk to combine. (NOTE: Your egg mixture may look curdled, that's okay! The mixture will come together when the flour is added.)
2
- Slowly add flour to the large bowl with egg mixture. Whisk until just combined. (NOTE: Don’t over mix the batter; this takes the air out, resulting in a denser cake!)
3
- Transfer cake mixture to the prepared loaf pan.
- Bake in the middle of the oven until cooked through, 45-50 min (25-30 min for an 8x8-inch baking dish).
- At the 45 min mark, insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done. If not, continue baking for another 5 min.
4
- When cake is cooked through, carefully remove from the oven and set aside to cool, 10 min.
- Remove cake from the loaf pan, then transfer to a wire rack to cool, 1 hr.
- Just before serving, add cream, remaining lemon zest and remaining sugar to a medium bowl. Using a whisk or electric beater, whisk until stiff peaks form, 1-3 min.
- Cut cake into slices. Dollop whipped cream over top.