This winter has certainly been one of those for the record books. Here in Western New York, we are quite use to heavy amounts of snow, but we have had unusually frigid temperatures with wind chills below -20 degrees. Over the past few weeks though, the weather has warmed up a bit, melting all of the snow and leaving an ugly bare and brown landscape outside of my window. I don’t mind the winter, but I really hate the depressing, muddy mess after a meltdown. When I was grocery shopping the other day I decided I would give the ever so popular Meyer Lemons a try in hopes of brightening up my kitchen on a yucky, dreary day. If you aren’t familiar with Meyer Lemons, they are a lovely combination of a lemon and a mandarin orange. These lemons smell wonderful and are very juicy, and perfect for a cake!
This moist Meyer Lemon & Blueberry Sour Cream Cake has a light, cheery lemon flavor that is bursting with fresh blueberries. The sweetened fresh citrus glaze adds another layer of flavor and pulls everything together perfectly. Since I baked this cake in the afternoon, the whole house smelled delicious when everyone was coming home for the day and my family just had to have a piece for dessert that evening! A slice of this sweet treat on the weekend with a cup of coffee in the morning would also be a nice start to the day 
Whenever you decide to serve this cake, I hope it will brighten your day and put a smile on your family member’s faces even if it is a cold and unpleasant winter day!
Ingredients
- 3/4 cups unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- zest from 2 Meyer lemons
- freshly squeezed juice from 1 Meyer Lemon (about 1/4 cup)
- 2 cups sour cream
- 3 1/4 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups fresh blueberries
- For The Glaze:
- juice from 1 Meyer Lemon (about 1/4 cup)
- 1 3/4 cups confectioners sugar
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350 degrees.
- In your Kitchen Aid Mixer, cream the softened butter and the sugar until light and fluffy.
- Add one egg at a time, beating well after each addition.
- Add the lemon zest, lemon juice and vanilla and mix well.
- Add the sour cream and mix until well blended.
- Sift the flour, powder, soda and salt into a medium sized bowl and slowly add it to the mixture until well blended.
- This batter is thick, so don't worry
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- Remove the mixing bowl from the Kitchen Aid and gently stir in the fresh blueberries by hand, being careful not to squish them.
- Pour the batter in to a well greased bundt cake pan evenly and bake for 60-70 minutes (do not over bake) or until a tooth pick inserted in to the cake comes out clean.
- Cool for 15 minutes, then carefully shake the pan to loosen the cake and turn onto a serving plate to continue cooling.
- Whisk together the lemon juice and confectioners sugar (1/4 cup at a time) in a small sauce pan until no lumps remain. I like to make mine over low heat.
- Whisk in the vanilla extract.
- When the glaze cools and the cake has cooled, pour over the cake. (you can use as little or as much glaze as you like)
- Slice and serve.
- We have enjoyed this cake warm and room temperature and it is very tasty either way.
- Serves 12.
- Enjoy!
- You can even freeze left over pieces individually for later. Just let sit at room temperature for a half and hour or warm in the microwave for 10 seconds.
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*Linking up at Savvy Southern Style
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