All-Natural Lemon Blueberry Cake (3,000 to 6,000 ft)
A moist white cake, filled with fresh blueberries and topped with a lemon-zest cream cheese icing. Delicious!
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: All-Natural Lemon Blueberry Cake High Altitude
Servings: 8Servings
Calories: 290kcal
Author: Don Herman
Ingredients
2 1/2cupsPLUS 2 tbsp Cake Flour
1 3/4cupsLESS 2 tbsp Sugar
1 1/4tspBaking Powder
3/4tspSalt
3/4cupButter softened
1tbspVegetable Oil
4lgEgg Whites
1lgEgg Whole
1cupYogurt or whole milk not low-fat
2tspVanilla
1 1/2cupsBlueberries
1tbspFlour for dusting berries
Instructions
Preheat oven to 365° F. Prepare baking pans by greasing and flouring (2, 8" X 2" rounds; 2, 9" X 2" rounds; 1, 9" X 13" or 24 cupcakes)
Whisk together the yogurt or milk, vanilla and almond extract and set aside.
Clean the berries and remove any stems. In a medium bowl or plastic bag, dust the berries with the tablespoon of flour to keep them suspended better in the batter. Set aside.
In a large bowl or mixing bowl, whisk together all dry ingredients. Place in the mixer. Cut the butter into 1" chunks and add to the dry ingredients. Mix on low speed, adding the oil slowly until the oil and butter are incorporated and the mixture looks like wet sand.
Add egg whites and blend one at a time – then the whole egg. Scrape down the bowl at least twice during this process.
Add the yogurt or milk mixture in thirds, blend after each addition.
Fold in blueberries gently.
Pour the batter into the prepared pans and bake for 20 to 25 minutes for the rounds and oblong, or 18 minutes for the cupcakes. Do not overbake, or the cake will dry out. Cake is done when it springs back to the touch of a finger. If using the toothpick test, you should see just a few moist, but defined crumbs on a toothpick inserted in the center, and the cake should be beginning to brown along the edges. If you see liquid batter, give the cake one more minute and test again.
Cool in the pans for 10 minutes, invert to remove, and cool on a rack. Frost when completely cool.