|Julian's Blueberry Lemon Cake|
Her recipe calls for a 9-inch spring form pan and as I only have a 10-inch version, I used that. The 9-inch pan would give you a better result. My baking time was also reduced to 40 from the 50 minutes she reported.
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream
1/2 cup olive oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (260 grams) all-purpose flour
2 teaspoons baking powder
1 medium lemon (zest and juice), separated
1/2 tablespoon corn starch
16 ounces (450g) fresh blueberries
Powdered sugar to dust the top, optional
Lightly butter or spray with food release a 9-inch spring form pan and line the bottom with parchment. Preheat Oven to 375F degrees.
In a mixer fitted with the whisk attachment, beat 2 eggs and 1 cup sugar on high speed 5 minutes, or until light in color and thick. Add sour cream, oil, vanilla, salt and mix on low speed until well combined.
In a separate bowl, whisk together the flour with baking powder. Add 1/3 of the batter to the egg/sugar mixture and on low speed, mix until combined. Add the remaining flour 1/3 at a time, mixing to incorporate with each addition. Finally, add 1 tablespoon of the lemon juice and all of the lemon zest and mix on low until combined.
Rinse blueberries and drain well. In a medium bowl, toss blueberries with the corn starch and 1 teaspoon of lemon juice. Toss to combine until there is no dry white cornstarch showing on the berries.
Pour half of batter into prepared pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
Bake at 375˚F for 40 to 55 minutes or until a toothpick inserted into center comes out clean. Check at 40 minutes and test regularly. Do not over-bake.
Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Carefully lift the cake off the pan base and peel off the parchment. Place the cake on your serving plate. When ready to serve, dust with powdered sugar. Do not dust in advance.
Optional SaucesLEMON CURD
4 large egg yolks, lightly beaten
Finely grated zest of 1/2 lemon
1 1/3 cups granulated sugar
1/3 cup cornstarch
Pinch of salt
1 1/2 cups water
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes. Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Keep at room temperature if using the same day to maintain the sauce consistency. Refrigerate for longer storage. Thin with some additional warm water if needed before serving.
1 pound fresh blueberries, wash and stemmed
1/2 cup sugar
1 tablespoon corn starch
1 teaspoon lemon juice
Place the berries into a sauce pan. Add the sugar, lemon juice and corn starch. Stir to combine. Cook over medium-low heat until the berries soften, stirring regularly until they make a sauce. Let cook down to desired consistency. The longer you cook, the thicker they will become. Keep at room temperature if using the same day to maintain the sauce consistency. Refrigerate for longer storage. Thin with some additional warm water if needed before serving.