Every since I joined Pinterest, I’ve seen beautiful pictures of lemon bars, blueberry muffins, and other various fruit crumbly bakes that make my mouth water. Because July is Blueberry month, I decided it was time that I tried baking one of these delicious looking creations myself.
These were originally supposed to be lemon bars, but turned into more of a cake when I realized I didn’t have an 8 by 8-inch square cake pan. The baking gods were looking out for me. This cake turned out super moist, light and packed with fruity summer flavors. If you love lemon bars, you will love this cake too.
1+ Tablespoon of lemon juice (the juice of about 1 small lemon)
2 teaspoons lemon zest (the zest of about 1 lemon)
1/2 teaspoon vanilla extract
3/4 cup fresh blueberries
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, and salt, set aside. In a large mixing bowl, using an electric hand mixer or stand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a butter 8x8 baking dish or 9-inch cake pan and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached. Allow the cake to cool, dust with powdered sugar, and serve.