Sandra Lee Lemon Blueberry Cake Recipe
Ingredients
This Sandra Lee Lemon Blueberry Cake Recipe is easy, delicious and always a hit! To make this cake you will need the following ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 cup (2 sticks) unsalted butter, at room temperature, 1 ½ cups sugar, 4 large eggs, at room temperature, 2 teaspoons pure vanilla extract, ½ teaspoon pure almond extract, ¾ cup sour cream, at room temperature, 1 teaspoon grated lemon zest, and 1 ½ cups fresh or frozen blueberries.
Instructions
Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Add the sour cream and lemon zest and mix until just combined. With the mixer on low speed, gradually add the flour mixture and mix until just combined. Fold in the blueberries. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
This cake is a delicious treat and it is also packed with nutrition. Each slice contains approximately 250 calories, 12 grams of fat, 35 grams of carbohydrates, and 4 grams of protein. It is also high in vitamins A and C, as well as iron and calcium. Enjoy this treat in moderation to ensure you are getting all of the nutrients you need.
Serving Suggestions
This Sandra Lee Lemon Blueberry Cake is a perfect dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of ice cream for an extra special treat. Or, if you are looking for a lighter option, top the cake with a light lemon glaze or some fresh berries. You can also serve it with a cup of tea or coffee for a delightful afternoon treat.
Storage
This cake can be stored at room temperature in an airtight container for up to 3 days. If you need to store it longer, it can be kept in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. Thaw it overnight in the refrigerator and then bring to room temperature before serving.
Variations
This recipe can be easily adapted to your taste. Add different fruits such as raspberries or strawberries to the batter. Or, instead of blueberries, you can use chopped nuts or shredded coconut. You can also use different extracts such as orange or lemon for a different flavor. Have fun experimenting and creating your own unique cake.
Tips and Tricks
For the best results, use fresh blueberries. If you are using frozen, make sure to thaw them completely before adding them to the batter. Also, make sure to use room temperature ingredients to ensure that the cake rises properly. Finally, be careful not to overmix the batter once you have added the dry ingredients. This will help to ensure a light and fluffy cake.
Conclusion
This Sandra Lee Lemon Blueberry Cake Recipe is easy to make and always a hit. It is packed with nutrition and bursting with flavor. Enjoy it as a dessert or an afternoon snack. Experiment with different variations and tips and tricks to make it your own. Enjoy!
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