You know when you find two flavors that just seem like they were made to go together? Yeah, that’s the best. Perfect Combo Cake has already found the ultimate combination for you in cake form, meaning you can spend less time searching and more time enjoying! This moist, sweet vanilla cake has just the right amount of lemon to make your tastebuds tingle. Filled and topped with some fresh, tart blueberries, that’s when all the flavor magic starts to begin. Dusted with some powdering sugar for more sweetness and beauty and served with a nice swirl of whipped cream, Perfect Combo Cake is one you’ll be spending all your time craving!
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup light olive oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon plus 1 teaspoon lemon juice, divided
- zest of 1 lemon
- 1/2 tablespoon cornstarch
- 16 ounces fresh blueberries, rinsed and drained well
- powdered sugar, optional, to taste, for garnish
- whipped cream, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly butter a 9-inch springform pan and line the bottom with parchment paper.
Step 3 –In the bowl of a stand mixer with the whisk attachment on high speed, beat the eggs and the granulated sugar until the mixture is light in color and thick, about 5 minutes.
Step 4 –Add the sour cream, the oil, the vanilla, and the salt to the sugar mixture and whisk on low speed until it is well combined.
Step 5 –Add the flour and the baking powder, 1/3 at a time, to the batter and whisk after each addition, ensuring not to overmix.
Step 6 –Add about 1 tablespoon of the lemon juice and the lemon zest to the batter.
Step 7 –In a medium bowl, toss the blueberries with the cornstarch and the remaining lemon juice and stir until they are well combined and none of the dry cornstarch remains.
Step 8 –Evenly spread 1/2 of the batter into the prepared pan.
Step 9 –Top the batter with 1/2 of the blueberries.
Step 10 –Spread the remaining batter on top of the blueberries, then evenly sprinkle with the remaining blueberries, gently pushing them about halfway into the batter.
Step 11 –Bake the cake until a toothpick inserted in the center comes out clean, about 45-55 minutes.
Step 12 –Let the cake rest in the pan, about 15-20 minutes.
Step 13 –Transfer the cake to a serving plate and let it cool until just warm or room temperature.
Step 14 –Dust the cake with the powdered sugar and slice.
Step 15 –Serve with the whipped cream.