Lemon blueberry dessert

Lemon blueberry dessert. Photograph by Sebastian Flores.
WAG’s Saucy Realtor whips up a blueberry crowd-pleaser.

The month of June is full of celebrations, including Flag Day (June 14).  What better way to celebrate than with an All-American favorite? You won’t be disappointed.

You can also serve this decadent dessert with vanilla ice cream for those who have an extra sweet tooth.


2 large eggs
1 cup sugar
 1 cup sour cream
½ cup olive oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 medium lemon (zest and juice) divided
½ tablespoon cornstarch
16 ounces fresh blueberries
¼ cup chopped walnuts
Powdered sugar


1. Lightly butter a 9-inch springform pan and line bottom with parchment paper.  
Preheat oven to 375 degrees.
Beat both eggs and the cup of sugar on high speed for 5 minutes or until mixture is light in color and thick.
Add the sour cream, olive oil, vanilla extract and salt and beat on low speed until combined.
In a separate bowl, whisk flour and baking powder. Then add mixture slowly into batter and beat until blended.  
Finally, add 1 tablespoon lemon juice and zest ½ lemon.  Stir in walnuts.
Rinse blueberries and drain well. In a bowl, toss berries and cornstarch. Mix and then add 1 teaspoon lemon juice and stir until no white cornstarch remains.
Pour half of batter into springform pan and spread evenly.  Top with half of the blueberries.
Spread remaining batter on top of berries and then sprinkle the rest of the blueberries evenly over the top.
Bake 50 to 60 minutes — or until a toothpick placed in the center comes out clean. Let the cake rest 20 minutes.
Dust with powdered sugar before serving.

For more, contact the Saucy Realtor at jacquelineruby@hotmail.com

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