Lemon Blueberry Cake with Sour Cream
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.
Servings: 12 squares
Calories: 261kcal
Equipment
- 1 Baking dish about 10x8 inches/ 25x20 cm
Ingredients
- 100 g unsalted butter soft, ⅓ cup + 1 ½ tablespoons, Note 1
- 150 g granulated sugar ¾ 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 ½ 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 350°F/ 180°C. 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/ ⅓ cup + 1 ½ tablespoons + 150 g granulated sugar/ ¾ 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 ½ 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.
Nutrition
Serving: 1square | Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 169mg | Fiber: 1g | Sugar: 17g