Blueberry and lemon cake
A light and fluffy lemon blueberry cake with a hint of citrus and bursts of juicy berries, baked to golden perfection. Simple, fresh, and perfect for any occasion.
Updated : 21 August, 2025
Easy
About 30 min.
Ingredients
125 grams
Butter
225 grams
Sugar
2
Eggs
250 grams
Sour cream
1
Lemon
300 grams
Self-raising flour
0.5 teaspoon
Baking powder
Blueberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line baking tin with baking paper.
Step 2
In a mixing bowl, beat together the butter and sugar until pale, light, and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3
Stir in the soured cream, lemon juice, and lemon zest, followed by the flour and baking powder, mixing until everything is well combined.
Step 4
Gently fold in the blueberries, taking care not to crush them.
Step 5
Transfer the batter into the prepared tin, spreading it evenly. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the tin before serving.
Step 6
Dust the top with some powdered sugar.