Blueberry Filled Lemon Cake

 

Hello all–  Made this little cake to take along to our Sunday morning group that meets before church.  We’ve been together every week since we were newly weds– 43 years!  And let me tell you, these are my people.

We’ve celebrated babies, and kid’s wedding, then grand-kids together.  We’ve held each other up through cancer and divorce, job loss and problems with our children.  There were camping trips and banana-gram nights, movies and late nights talks over the dinner table together.  When one family lost their family business we chipped in to get their daughter through her last semester of college.  And now we are walking with dear friends through brain cancer and hospice.  There’s more, but I’ll stop– can’t count all the hugs and prayers or the laughter and sorrows shared.

I just wanted to say all this because I’m hoping you have “your people” too.  People who know you deeply and share your faith, who bring meals when you’re down and walk with you in joy and difficult days.  God has them for you– he can help you find them.

 

BLUEBERRY FILLED LEMON CAKE
2 medium lemons, peel grated & juice squeezed
2 eggs
1 cup sugar
1 cup light sour cream
1/2 cup canola oil
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 cups fresh blueberries

glaze:
1/4 cup sugar
1/4 cup lemon juice

 

Grate the zest off of the two lemons.  Then cut them in half and squeeze out all the juice.  Set both the zest and juice aside.

In a mixing bowl, beat together the eggs and sugar until well blended.  Then stir in the sour cream, oil and vanilla.  Next , mix in the flour, salt and baking powder.  And finally, stir in all the lemon zest, 1/4 cup of the lemon juice and the blueberries.  Just stir enough until it’s all thoroughly combined.

Spoon the mixture into a 9″ springform pan (or cake pan) that has been sprayed with cooking spray.  Then pop it into a 375 degree oven for 45 to 55 minutes until it’s cooked through and a toothpick inserted comes out clean.

While the cake is still hot, mix together 1/4 cup of the remaining lemon juice with 1/4 cup sugar.  Stir until the sugar all dissolves.  Then dribble the sugar over the top of the cake and let it sit for 30 minutes to cool before you serve it up.

 

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38 thoughts on “Blueberry Filled Lemon Cake

  1. Rhonda, thank goodness for friends and a community that supports you. I have family and friends who have my back and I know I can turn to them for comfort, a hug or words of support. Delicious looking cake, my friend! Hugs to you xoxo

  2. Wow Rhonda, I think it’s amazing and admirable you’ve had groups of people in your life for so long.
    Also, again, I’m looking at this at breakfast time. If only you could teleport me a slice to have with my coffee!

  3. Jim and I are so glad to be among your ‘people’ … can’t imagine life without you and Larry in it–and I don’t want to. Lots more sweet times around the table, Lord willing, and then all of eternity together!

  4. Rhonda, I’m so glad you have such a wonderful group of friends. It sounds like you have all become more like a family as you’ve walked through times of great joy, as well as well as loss, together. This blueberry cake looks delicious and perfect for this time of year. I haven’t baked in a while, but this might be just the thing to share with my neighbors. 😊 xoxo

    • Daisy— you are so amazing— really sticking to good eating. We have eaten too much on this trip and I am looking forward to getying back our semi-good eating back at home!! Hugs friend!

  5. Our peeps are our neighbors. When we moved here we had no family so our block became our family. They have our backs (and we have theirs) when things get tough. Gotta love your tribe!
    -Kat

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