Luscious Lemon Blueberry Sour Cream Cake Recipe

A luscious lemon blueberry cake that will be very popular at afternoon tea time. The addition of the sour cream cuts beautifully through the zesty lemon flavours.

Recipe ingredients

  • 125g butter, softened
  • 2 teaspoon lemon zest
  • 1 cup white sugar
  • 3 eggs (we use Woodland Free Range)
  • 1 cup Edmonds flour, plus 1 tablespoon
  • 1 teaspoon baking powder
  • ½ cup sour cream
  • 1/2 cup frozen blueberries

Drizzle topping:

  • 1/2 cup icing sugar
  • Juice of half a lemon
  • Water for consistency

Cooking method

  1. Preheat oven to 160 degrees Celcius. Grease and line a 20cm round cake ring tin.
  2. Beat the butter, lemon zest, sugar and eggs together until light and fluffy.
  3. Sift 1 cup flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
  4. Toss frozen blueberries with 1 tablespoon of flour and gently fold through the cake mix batter.
  5. Pour mixture into the greased cake tin.
  6. Bake for 30-35 minutes or until cake springs back when lightly touched.
  7. Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool.
  8. When cooled, drizzle a mixture of icing sugar, lemon juice and a little water.
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