Lemon Blueberry Sour Cream Cake (Print Version)
Moist lemon blueberry cake with sour cream, juicy berries, and tangy glaze for a velvety crumb and zesty finish.
# Ingredients:
→ Cake Batter
01 -
339g unsalted butter, softened
02 -
600g sugar
03 -
5 large eggs, room temperature
04 -
375g all-purpose flour (not self-rising)
05 -
2g baking powder
06 -
3g salt
07 -
242g sour cream
08 -
60ml lemon juice (juice of one small lemon)
09 -
Zest of one lemon
10 -
4g vanilla extract
11 -
8g lemon extract
12 -
225g blueberries (fresh or frozen)
→ Lemon Glaze
13 -
120g powdered sugar, sifted
14 -
15-30ml fresh lemon juice, adjusted as needed
15 -
Zest of one lemon
16 -
Pinch of salt
# Steps:
01 -
Preheat the oven to 325°F (163°C) and grease and flour a bundt pan.
02 -
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine. Set aside.
03 -
Using a mixer with a paddle attachment, cream the butter. Gradually add the sugar and beat for 3-5 minutes, until light and fluffy.
04 -
Add the eggs one at a time, blending after each addition to fully incorporate.
05 -
In a small bowl, combine the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
06 -
On low speed, add the dry flour mixture alternately with the wet sour cream mixture to the butter and sugar mixture, starting and ending with the dry ingredients. Mix just until incorporated.
07 -
Gently fold in the blueberries using a spatula.
08 -
Pour the batter into the prepared bundt pan. Bake at 325°F (163°C) for 60-70 minutes if using fresh blueberries, or 70-85 minutes if using frozen blueberries. Check for doneness with a toothpick or skewer; it should come out clean or with moist crumbs.
09 -
In a small bowl, whisk together the powdered sugar, lemon juice, and salt until smooth. Adjust the consistency as needed by adding more powdered sugar or lemon juice. Optionally, add a touch of milk to thin.
10 -
Once the cake has cooled, drizzle the glaze over the top. Garnish with lemon zest as desired.
# Notes and Tips:
01 -
Let the cake cool completely before adding the glaze.