Lemon blueberry cake with sour cream and fresh or frozen blueberries, this is an easy to make, fluffy cake. Ready in less than 1 hour.
What can I tell you about this lemon blueberry cake with sour cream? It is so fluffy and comforting, so delicious with those aromatic blueberries bursting in your mouth…
And so easy to make, you could make it in your sleep… Not to mention quick, about 10 minutes actual working time (and you will only need those full 10 minutes if you are talking on the phone at the same time or your child keeps asking you stuff…). Then about 30 minutes baking time and you’re done.
You don’t even have to leave it cool completely before having a piece. I would not eat it hot, but still slightly warm is absolutely wonderful. Make a cup of coffee or tea and enjoy it.
- The ingredient list is short as well, thus making this cake super cheap as well.
- You will need some soft unsalted butter, 3 eggs, sugar, flour, baking powder, sour cream, and blueberries.
- Fresh or frozen blueberries. I use fresh if I happen to have them, but this time I used frozen blueberries.
- If you use fresh blueberries to make this lemon blueberry sour cream cake, there is nothing else you have to do except mixing them with some sugar and adding them to the cake batter.
- If you decide to use frozen blueberries, let the blueberries thaw well on kitchen paper, so that the extra moisture will be absorbed. Also, pat the blueberries dry with kitchen paper before mixing them with the sugar.
- And you don’t necessarily have to use blueberries, any other kind of berries would be delicious as well. Think of blackberries, raspberries, currants… whatever you happen to have. You could mix several kinds of berries as well if you like.
- This is an original Romanian sour cream cake recipe. This means that, traditionally, we would use smetana to make it. Smetana is a soured heavy cream, rather similar to crème Fraiche, with quite high-fat content.
- It is usually used in the East European countries, all of them probably, not only Romania.
- It is a rather stiff product, stiffer than crème Fraiche and good smetana (as any other similar good milk products) should not contain weird stuff that you cannot even identify without a dictionary.
- However, I have made this cake either using the German Schmand with about 24% fat or sour cream with 10% fat content.
- Use whatever you can find, all of them – smetana, heavy sour cream (Schmand), sour cream or crème fraiche 30% fat – will be just fine. The difference will not be noticeable, at least I have never noticed anything worth mentioning.
How to make?
The steps involved in making this easy cake are also not worth a long story, so to say.
- Make sure your butter is soft. Mix the soft butter with the sugar until light and fluffy. Add the eggs and mix well again.
- Add the sour cream, lemon juice, and zest and incorporate them.
- Mix the flour and the baking powder and incorporate with a spatula.
- Mix the blueberries with a little sugar and add them to the batter.
- Pour the batter into the prepared pan and bake.
That’s really it! Easy, isn’t it? And just as delicious as it is easy.
How to serve?
- The lemon blueberry cake with sour cream is best served on the day you bake it. It is still good the next day, but it will not be as soft and fluffy anymore.
- Serve warm or at room temperature sprinkled with icing sugar.
- You could serve it with vanilla ice cream (when warm) or whipped cream (when at room temperature).
More easy berry cakes:
- 100 g/ 3.5 oz/ 1/3 cup + 1 ½ tablespoons soft, unsalted butter
- 150 g/ 5.3 oz/ ¾ cup granulated sugar
- 3 eggs (medium Germany, large US)
- 4 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 250 g/ 8.8 oz/ 1 cup sour cream (read the blog post for more information on that)
- 250 g/ 8.8 oz/ 2 cups all-purpose flour
- 3 ½ teaspoons baking powder
- 250 g/ 8.8 oz/ 1 cup blueberries
- 1 tablespoon granulated sugar
- If necessary, thaw the blueberries on kitchen paper, which will absorb the moisture. Pat them dry with more kitchen paper when ready to use. Make sure that the butter is soft, you should take it out of the fridge at least an hour before starting to prepare the cake batter.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Thoroughly butter a casserole dish of approximately 25x20 cm/ 10x8 inches.
- Beat the soft butter and the sugar until light and fluffy, 3-4 minutes. Add the eggs and mix well again. Add sour cream, lemon juice, and zest, and mix shortly again. Mix the flour and the baking powder together, add them to the butter mixture and incorporate shortly. Mix together the blueberries and 1 tablespoon sugar. Add them to the batter and incorporate them carefully.
- Pour the batter into the prepared casserole dish and bake for 25 to 35 minutes. Check after 25 minutes already, when the cake is baked through the toothpick inserted into the middle of the cake should come out clean. The top of the blueberry sour cream cake should be golden brown.
- Leave to cool slightly and cut the squares directly in the dish before serving. Serve lukewarm or at room temperature. The blueberry sour cream cake is best served on the day you baked it.
Nutrition Information:Yield: 12 Serving Size: 1 square
Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 169mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 4g
Nutrition information isn’t always accurate.