Go Back
–+ servings
lemon blueberry sour cream cake on a cake plate with a spatula taking a piece.

Lemon Blueberry Sour Cream Cake

Brooke Homec
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10
Calories 284 kcal

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!