Meyer Lemon Blueberry Butter Cake
You'll love the tangy sweet flavor the Meyer Lemons give to this luscious, moist lemon blueberry butter cake, loaded with plump delicious blueberries!
Servings: 8
Calories: 293kcal
Ingredients
- ½ cup unsalted butter melted
- 1 ½ cups blueberries
- ½ cup Meyer Lemon Juice about 3 lemons
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 whole eggs plus 2 egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 tablespoon grated Meyer lemon zest
- 1 tablespoon 10x sugar to dust
Instructions
- preheat oven to 350 degrees
- butter a 9” round cake pan.
- In a small bowl mix together flour, salt and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended.
- Add the butter, sugar, lemon juice, vanilla and lemon zest.
- Coat the blueberries in the flour* and set aside
- Stir in the remainder of the flour and then the floured blueberries.
- Spoon into prepared pan, smoothing the top.
- Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
- minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
- Before serving dust with 10x sugar
Notes
*I forgot to coat the blueberries with flour and they all sank to the bottom , which also made it more difficult to get out of the pan.
Nutrition
Calories: 293kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 309mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 430IU | Vitamin C: 10.6mg | Calcium: 44mg | Iron: 1.1mg