Lemon Blueberry Cake

When I was a kid, I loved ice cream with my cake, and I still do as an adult. This cake is so moist, and the combination of blueberry and lemon is perfect for Summer. I always serve this cake with vanilla ice cream, as it complements the tartness from the lemon nicely. Enjoy!

Ingredients

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

Zest from a medium sized lemon

1/3 cup freshly squeezed lemon juice

1/2 cup 35% whipping cream -room temperature

1 3/4 cups flour

2 tsp baking powder

3/4 cup frozen wild blueberries

Vanilla ice cream

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Bakers note

Keep the lemons at room temperature so they're easier to juice. Room temperature lemons are softer, compared to lemons that are from the fridge, which are firmer. Squeezing a lemon that's soft will produce more juice and with less effort.

Directions

- Line a 8x8 baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.

- Put the frozen blueberries on paper towels to soak up any excess liquid as they defrost a bit.

- Pre-heat the oven to 350 degrees F.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the lemon zest and juice.

- Whisk in the whipping cream.

- Put the flour and the baking powder into a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the blueberries. Don't over mix.

- Pour the batter into the pan.

- Bake for 35-40 minutes or until you can pierce the middle of the cake with a toothpick and it comes out clean.

- Place the cake on a wire rack to cool. Remove the parchment paper.

- Top each piece of cake with vanilla ice cream when serving.