Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Recipe Summary

35 mins
50 mins
15 mins
1 9-inch springform pan


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 eggs and sugar 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.

Cook's Note:

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

363 calories; protein 4.9g; carbohydrates 47.5g; fat 17.6g; cholesterol 48.4mg; sodium 185.7mg. Full Nutrition