Lemon Blueberry Sour Cream Cake

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.

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Servings 6 people


  • 125 g butter softened
  • 2 tsp lemon zest
  • 1 cup white sugar
  • 3 eggs
  • 1 cup plain flour plus 1 tbsp extra for the blueberries
  • 1 tsp baking powder
  • ½ cup sour cream
  • ½ cup frozen blueberries

Drizzle topping

  • ½ cup icing sugar
  • ½ lemon juice only


  • Preheat oven to 160°C. Grease a 20cm round cake ring tin.
  • Beat the butter, lemon zest, sugar and eggs together until light and fluffy.
  • Sift 1 cup flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
  • Toss frozen blueberries with 1 tablespoon of flour and gently fold through the cake mix batter.
  • Pour mixture into the greased cake tin.
  • Bake for 30-35 minutes or until cake springs back when lightly touched.
  • Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool.
  • When cooled, drizzle a mixture of icing sugar, lemon juice and a little water.
Tried this recipe?Let us know how it was!

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