Lemon blueberry cake with sour cream and fresh or frozen blueberries is an easy, fluffy cake that is ready in less than one 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...
It's so easy to make that you could make it in your sleep. Not to mention quick, it takes about 10 minutes of 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 of 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.
Check out more desserts made with blueberries: No-Bake Lemon Curd Cheesecake, Rhubarb Blueberry Pie, or Mini Blueberry Tarts.
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Ingredients
Blueberries: For this lemon blueberry sour cream cake, you can use fresh or frozen blueberries. If using fresh blueberries, just mix them with sugar and add them to the batter. If using frozen ones, thaw them on paper towels to absorb extra moisture and pat them dry before mixing with sugar. You don't have to use only blueberries; other berries like blackberries, raspberries, or currants are delicious, too. Feel free to mix different kinds of berries if you like.
Sour cream: This is an original Romanian sour cream cake recipe traditionally made with smetana, a high-fat, soured heavy cream similar to crรจme fraรฎche. You can use smetana, heavy sour cream, Schmand, regular sour cream, or crรจme fraรฎche (30% fat); the difference is minimal and barely noticeable in the final result.
Try this Blueberry Bundt Cake with Sour Cream next!
See the recipe card for full information on ingredients and quantities.
How to make a lemon sour cream blueberry cake?
The steps involved in making this easy cake are also not worth a long story, so to speak.
- 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 the day it is baked. It is still good the next day, but it will not be as soft and fluffy.
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).
Lemon Blueberry Cake with Sour Cream
Equipment
- 1 Baking dish about 10x8 inches/ 25x20 cm
Ingredients
- 100 g unsalted butter soft, โ cup + 1 ยฝ tablespoons, Note 1
- 150 g granulated sugar ยพ cup
- 3 eggs large
- 4 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 250 g sour cream 1 cup, Note 2
- 250 g all-purpose flour 2 cups
- 3 ยฝ teaspoons baking powder
- 250 g blueberries 1 cup/ 9 oz
- 1 tablespoon granulated sugar
Instructions
- Preparations: 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 for at least an hour before starting to prepare the cake batter.
- Preheat the oven to 350ยฐF/ 180ยฐC. Thoroughly butter the baking dish.
- Cake batter: Beat the soft butter and the sugar until light and fluffy, 3-4 minutes. Add the eggs and mix well again. Add the sour cream, lemon juice, and zest, and mix shortly again. 100 g unsalted butter/ โ cup + 1 ยฝ tablespoons + 150 g granulated sugar/ ยพ cup + 3 eggs + 250 g sour cream/ 1 cup + 4 tablespoons lemon juice + 1 tablespoon lemon zest
- Dry ingredients: Mix the flour and the baking powder, add them to the butter mixture, and incorporate shortly. 250 g all-purpose flour/ 2 cups + 3 ยฝ teaspoons baking powder
- Add blueberries: Mix the blueberries and 1 tablespoon sugar. Add them to the batter and incorporate them carefully.250 g blueberries/ 1 cup + 1 tablespoon granulated sugar
- Bake the blueberry cake: 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 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 into the dish before serving. Serve lukewarm or at room temperature. The blueberry sour cream cake is best served on the day it is baked.
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Dairy: Traditionally, I make this cake with Eastern European smetana (this is a Romanian recipe). However, sour cream or creme fraiche are good substitutes.
grace says
this looks so tender, and i love the way blueberries color a cake! bravo!
Thao @ In Good Flavor says
Blueberry sour cream cakes are so good! I love how light and fluffy this looks! I always have frozen blueberries in my fridge, and the fact that this is so easy to make, I can whip one up anytime I have a craving. ๐
Anca says
I never had this type of cake or at least I can't remember it. I would love to try it though, as it does look fab and with blueberries it must be delicious too.