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Cake Recipe with Lemon, Blueberries, and Sour Cream

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Picture this: a luscious cake, bursting with tangy lemon flavor, dotted with bursts of juicy blueberries, and boasting a moist crumb thanks to the secret ingredient – sour cream. If you’re craving a delightful dessert that combines the zing of citrus with the sweetness of berries, look no further. In this article, we’ll guide you through the steps to create a heavenly Lemon, Blueberries, and Sour Cream Cake that will have your taste buds singing with joy.

Gathering Your Ingredients

Before you embark on your baking adventure, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Preparing Your Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line the bottom of the pan with parchment paper for easy removal.

Mixing the Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This step ensures that all the dry ingredients are evenly distributed, resulting in a uniform texture in your cake.

Creating the Wet Mixture

In another bowl, combine the lemon juice, sour cream, softened butter, eggs, and vanilla extract. Use a hand mixer or whisk to blend the ingredients until smooth and creamy.

Combining Wet and Dry Ingredients

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake instead of a light and fluffy one.

Folding in the Blueberries

Gently fold the fresh blueberries into the batter using a spatula. Be sure to distribute them evenly throughout the batter to ensure each slice of cake is bursting with juicy blueberry goodness.

Baking Your Cake

Pour the batter into the prepared cake pan and spread it out evenly. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cooling and Serving

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into generous portions and serve with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.


In conclusion, this Lemon, Blueberries, and Sour Cream Cake recipe is a delightful fusion of flavors that is sure to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a perfect choice. So, roll up your sleeves, preheat your oven, and get ready to enjoy a slice of citrusy bliss!


Q1: Can I use frozen blueberries instead of fresh ones? A: Yes, you can substitute frozen blueberries for fresh ones in this recipe. Just be sure to thaw them and pat them dry before folding them into the batter to prevent excess moisture.

Q2: Can I use yogurt instead of sour cream? A: While sour cream adds a tangy richness to the cake, you can certainly use yogurt as a substitute if that’s what you have on hand. Opt for plain Greek yogurt for the best results.

Q3: How should I store leftovers? A: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage, just be sure to wrap them tightly in plastic wrap and aluminum foil.

Q4: Can I omit the lemon zest if I don’t have any on hand? A: While the lemon zest adds extra flavor to the cake, you can omit it if necessary. However, you may want to increase the amount of lemon juice slightly to compensate for the lost citrusy punch.

Q5: Can I make this cake ahead of time? A: Absolutely! This cake actually tastes even better the next day as the flavors have had time to meld together. Simply bake the cake as directed, allow it to cool completely, and then store it in an airtight container until ready to serve

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