蓝莓蛋糕的方子

Ingredients:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
zest from 1 lemon
1 heaping cup fresh blueberries, divided
Directions:

Preheat oven to 350°F.

Grease a 9 inch cake pan; set aside. In a small bowl, whisk together flour, baking powder and salt; set aside.

In a stand mixer, beat butter and sugar at medium speed for 1 minute. Add eggs and mix until combined. Add sour cream, vanilla extract and lemon zest, mixing until smooth.

Fold in flour mixture by hand, stirring until just combined. Gently fold in 3/4 cup blueberries.

Transfer cake batter into prepared pan and sprinkle the top with the remaining blueberries.

Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 to 55 minutes. Let set for 20 minutes before transferring to a cake plate.

Serve warm or allow to cool completely and store in an airtight container until ready to serve.