Blueberry Lemon Cake with Orange Blossom Water
I always like to transform any traditional recipe to something a little more tastier or deeper in flavor, and this lemon blueberry cake is no different. The addition of some really good olive oil and orange blossom water really takes this recipe to another level!
2 Cups of frozen blueberries mixed with 1 tablespoon of flour
3 C AP flour (I use King Arthur unbleached all-purpose flour)
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 C sugar
8 L eggs, at room temp
1/4 C lemon juice + 1/4 C lemon zest
2 sticks (8oz unsalted butter), melted and cooled
• 1/2 C extra virgin olive oil
• 1/2 C sour cream
• 2 tsp pure vanilla extract
• 2 tsp orange blossom water
1/3 C fresh lemon juice, 3 Tbsp sugar, 1 Tbsp orange blossom water.
Preheat oven to 350F OR 180C. Spray two loaf pans 9x5 with cooking spray. line the bottom with parchment paper and spray the paper.
Sift all the dry ingredients starting with the flour and ending with salt, and mix them together in a bowl.
Mix the sugar, eggs, lemon juice and zest in a stand mixer until combined.
Mix butter, olive oil, sour cream, vanilla and orange blossom water in another bowl till combined, this is your butter mixture.
With the stand mixer on low speed, add one third of the dry ingredients (flour mixture) to the stand mixer bowl alternating with half the liquid ingredients (butter mixture), starting and finishing with the flour mixture.
divide batter between the two loaf pans.
Place 1 cup of the frozen blueberries on top of each batter or you can choose to place half the amount of blueberries in the middle as you are pouring the batter in each pan.
Bake for 35 minutes in the center of the preheated oven, then lower the temperature to 325F or 170C and bake for another 15 minutes or until a tooth pick inserted comes out clean.
While cake is baking, make the syrup by heating up the lemon juice and sugar in a small pot until the sugar is dissolved, Once dissolved, continue to cook for 3 minutes . remove from heat and add the orange blossom water and set aside.
After 15 minutes of the cake being out of the oven, take the cake out of the pans and place on a sheet lined with parchment paper.
With a tooth pick, poke holes all over the top of the cake and pour the lemon syrup all over. Brush the top and sides of cake as well with a pastry brush, enjoy!