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4.3 from 9 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 squares
Calories: 261 kcal
Course: Cake
Cuisine: German

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350°F/ 180°C. Thoroughly butter the baking dish.
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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 Information

Serving 1square Calories 261kcal (13%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 77mg (26%) Sodium 169mg (7%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 12squares

Amount Per Serving

Calories 261

% Daily Value*

Serving 1square
Calories 261kcal 13%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 77mg 26%
Sodium 169mg 7%
Fiber 1g 4%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.