A single layer lemon blueberry sour cream cake topped with a lemon sugar coating. It's a quick one bowl recipe that is easy to throw together and tastes light and fresh.
My favorite cakes are simple, single layer cakes that require very little effort like this lemon blueberry sour cream cake. It's not overly sweet or heavy, and perfect for a spring or summer dessert or brunch.
For more single layer cakes like this try my peach raspberry cake, chocolate chip zucchini or my strawberry coconut cake.
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Why You Will Love This Cake
- Single Layer: A simple single layer with no need to frost.
- Texture: The added sour cream and lemon juice helps make this cake so tender and moist.
- Sweet & Tart: The yummiest flavor from the lemon and blueberries.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted will work great too.
- Sugar: You will use granulated sugar with lemon zest for both the cake and the topping.
- Flour: All-purpose or gluten free will work great for this cake.
- Sour Cream: I always suggest using full fat because that will help the cake stay moist. You can also sub in buttermilk or greek yogurt.
- Blueberries: I have only tried this with fresh blueberries, if you wanted to use frozen your cake will end up turning a purple hue from the juice.
Step by Step Instructions
- Step 1: In a large mixing bowl add the 1 cup + 3 tablespoons of granulated sugar and the 1 tablespoon of lemon zest. Rub the zest into the sugar to release all the oils and flavor the sugar. Scoop 3 tablespoons of sugar out and set aside to sprinkle on top of the cake before baking.
- Step 2: Add the butter to the lemon sugar and cream together. Add in the eggs and lemon juice and beat until light and airy.
- Step 3: Mix in salt, baking powder and half the flour until combined. Fold in the sour cream, followed by the rest of the flour.
- Step 4: Carefully fold in the blueberries.
- Step 5: Smooth batter into greased pan. Sprinkle the top of the cake with the 3 tablespoons of lemon sugar.
- Step 6: Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Expert Baking Tips
- Rubbing the lemon zest and sugar helps add so much flavor to the cake. Don't skip this step!
- I have only made this using fresh fruit. If you want to use frozen I would suggest allowing it to thaw first and then drain any excess liquid.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Storing & Freezing
Lemon blueberry sour cream cake should be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the sugar topping from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving.
Other Popular Recipes to Try
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Lemon Blueberry Sour Cream Cake
A single layer lemon blueberry sour cream cake topped with a lemon sugar coating. It's a quick one bowl recipe that is easy to throw together and tastes light and fresh.
Ingredients
- 1 tablespoon lemon zest one large lemon
- 1 cup (200 g) granulated sugar
- 3 tablespoons granulated sugar for sprinkling on top
- ½ cup (113.5 g) salted butter room temperature
- 2 large eggs room temperature
- 2 tablespoons lemon juice
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1⅓ cups (186 g) all-purpose flour
- ½ cup (115 g) sour cream
- 1½ cups (222 g) blueberries
Instructions
- Preheat oven to 325 F. Spray a 9 inch spring form pan, cake or pie pan with non-stick spray.
- In a large mixing bowl add the 1 cup + 3 tablespoons of granulated sugar and the 1 tablespoon of lemon zest. Rub the zest into the sugar to release all the oils and flavor the sugar. Scoop 3 tablespoons of sugar out and set aside to sprinkle on top of the cake before baking.
- Add the butter to the lemon sugar and cream together. Add in the eggs and lemon juice and beat until light and airy.
- Mix in salt, baking powder and half the flour until combined. Fold in the sour cream, followed by the rest of the flour.
- Carefully fold in the blueberries.
- Smooth batter into greased pan. Sprinkle the top of the cake with the 3 tablespoons of lemon sugar.
- Bake for about 40-45 minutes until lightly golden brown. Let cool for a bit before serving.
Video
Notes
I have only made this using fresh fruit. If you want to use frozen I would suggest allowing it to thaw first and then drain any excess liquid.
Feel free to sub in other fruits or berries.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 284kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 250mgPotassium: 70mgFiber: 1gSugar: 26gVitamin A: 422IUVitamin C: 4mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!
Sandy
I love a simple unfrosted cake like this and lemon and blueberry is always a winning combination! This is moist and delicious!
Bailey
This cake is so easy and so delicious!
Joanne Burns
Absolutely delicious. Comes together quickly, very moist and flavorful. Will be making it again
Debby
Wow! Delicious and super easy. Will definately be on repeat. Can’t wait to try it with other fruits as well!