Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 teaspoon butter, or as needed; 12 ounces fresh blueberries; 1 tablespoon all-purpose flour; 1 teaspoon lemon juice; 1 cup white sugar; 2 eggs; 1 cup sour cream; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 0.25 teaspoon salt; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 tablespoon lemon juice; 0.5 tablespoon lemon zest; 2 tablespoons confectioners' sugar, or as needed

4.9

(15)

12 Reviews

3 Photos

This lemon blueberry cake made with fresh blueberries, lemon zest, and sour cream is lovely and moist. It's hard to stop going back for more!

Recipe by Catherine Fabre

Updated on May 29, 2023

3

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

10

Yield:

1 (9-inch) cake

Jump to Nutrition Facts

Ingredients

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 cup white sugar
2 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Directions

Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
Beat sugar and eggs in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Tips

It's hard to check with a toothpick if the center of the cake is done with all of the blueberries, but do your best.

Nutrition Facts (per serving)

363	Calories
18g	Fat
48g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 363
% Daily Value *
Total Fat 18g	23%
Saturated Fat 5g	25%
Cholesterol 48mg	16%
Sodium 186mg	8%
Total Carbohydrate 48g	17%
Dietary Fiber 2g	5%
Total Sugars 25g
Protein 5g
Vitamin C 4mg	21%
Calcium 93mg	7%
Iron 2mg	9%
Potassium 103mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.