We've added all the berryliciousness to this lemon cake recipe. We paired our tart frozen Aronia berries with sweet blueberries for a delightful taste of sunshine in a slice of cake. We sprinkled powdered sugar on the top for a hint of sweetness and to let the berry goodness shine through.
Ingredients
1 cup of Frozen Aroniaberries
1 cup of Blueberries
2 eggs
1 cup of sugar
1 cup sour cream
1/2 cup of olive oil
1 tsp vanilla extract.
1/4 tsp salt
2 cups flour
2 tsp baking powder
1 medium lemon to make 1 1/2 tbsp of lemon juice and 1/2 tbsp of lemon zest
1/2 tbsp of corn starch
1/4 cup of powdered sugar for dusting the top of the cake
Directions:
Spray a 9-inch springform pan with olive oil and line the bottom with parchment paper. Preheat oven to 375°F. Beat 2 eggs and 1 cup sugar with mixer. Add sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt. Mix until smooth. Mix together in a separate bowl, 2 cups of flour with 2 tsp baking powder. Stir dry mix into batter slowly, but do not over mix. Add 1 tbsp of lemon juice and 1/2 tbsp lemon zest. In a separate bowl, toss aroniaberries, blueberries, 1/2 tsp corn starch and 1 tsp lemon juice. Stir. Pour half of batter into prepared pan and spread evenly. Top with half of berries. Spread the remaining batter over the berries and then add the rest of the berries to the top. Bake at 375° F for 45-55 mins. or until a toothpick comes out clean when inserted. Let cake cool in the pan for 15-20 mins and remove ring. Dust with powdered sugar and serve.
