Source: https://ohioeggs.com/recipes/blueberry-lemon-cake/

Blueberry Lemon Cake

Spring celebrations call for light, refreshing flavors - and this Blueberry Lemon Cake delivers just that! Make this recipe for Easter dessert or a sweet brunch treat.

grocery Prep: 20min

timer Cook: 50min

restaurant 6-8 servings

Ingredients

3 large Ohio eggs

1/2 cup sugar

6 tablespoons unsalted butter, melted

1 cup cottage cheese

1 cup sour cream

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon salt

1 1/4 teaspoon baking powder

1 1/2 cup fresh blueberries

Zest of one lemon

For cake garnish

2 tablespoons sugar

Zest of 1/2 lemon

Directions

Preheat oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
Using a stand mixer or hand mixer, whip together the eggs and sugar until thick and light in color.
Stir in the melted butter, cottage cheese, sour cream, zest of one lemon and vanilla.
In a small bowl, whisk together the flour, baking powder and salt until combined. Add the flour mixture to the egg and sugar mixture and mix until incorporated.
Pour batter evenly into the prepared pan and top with the blueberries. Combine the 2 tablespoons of sugar and the zest of half a lemon and sprinkle evenly over the top of the cake.
Bake the cake until the edges are lightly browned. The center may be a bit jiggly, about 50 minutes.
Remove from the oven and cool for 30 minutes.
Refrigerate leftovers.