Blueberry Lemon Sour Cream Cake
Moist, tender, fruity and fresh. This Blueberry Lemon Sour Cream Cake is a decadent dessert with bites of juicy blueberries and bright lemon zest. This is the perfect spring or summer dessert that is sure to impress!
Servings: 8 people
Calories: 581kcal
Ingredients
For the Blueberry Cake
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 1-2 tablespoon lemon zest approx. 1 large lemon
- ¼ cup vegetable oil
- ¼ cup butter room temperature
- 2 eggs room temperature
- juice of ½ lemon
- 1 teaspoon vanilla
- ¼ cup sour cream
- ½ cup milk
- 1 cup fresh or frozen blueberries
For the Whippy Topping
- 4 oz cream cheese room temperature
- 1 teaspoon vanilla
- 1 ½ cups heavy cream
- 1 cup powdered sugar
Instructions
- Preheat the oven to 325 F. Grease a 8 or 9 inch cake pan and line the bottom with a circle of parchment paper. Measure out the flour, baking powder and salt and place in a medium sized bowl. Set aside.
- In a small bowl, combine the sugar and lemon zest together and rub the sugar and zest together using the tips of your fingers.
- In a stand mixer fitted with the paddle attachment, beat butter and oil together until the mixture is relatively cohesive on medium high speed. The butter must be softened to room temp! Then, add the lemon zest and sugar mixture and beat until fluffy on medium high speed, about 3 minutes.
- Lower the speed and add the eggs one at a time, scraping down the sides of the bowl in between additions. Finally, add the vanilla extract and lemon juice.
- Next, add the sour cream and mix until combined on medium speed. Turn the mixer to low and add ⅓ of your flour mixture, followed by half of the milk. Mix briefly, then add another ⅓ of the flour and the rest of the milk. Finally, add the last ⅓ of your flour mixture and mix until just combined. Don’t over mix here!
- Fold in the blueberries using a spoon or rubber spatula.
- Pour the batter into the prepared cake pan and bake for 55-60 minutes until the edges are golden and the middle is done. You can use a toothpick to check the middle.
- Once the cake is done baking, take it out of the oven and let it cool in the cake pan until just warm to the touch. This takes about 30 minutes.
- While the cake is cooling, prepare the whipped cream. In a stand mixer using the whisk attachment, whip together the room temperature cream cheese and vanilla at medium speed. Slow down the speed and add ½ cup powdered sugar. Then, slowly drizzle in the heavy cream while whipping. Turn the speed up to medium.
- Once the heavy cream is getting a little bit thicker, slow the mixer down and add the rest of the powdered sugar. Then turn the speed up again until the heavy cream is forming stiff peaks, about 3 minutes. Be careful not to over whip!
- Once the cake is cooled, top the cake off with the whippy topping. You can choose to pipe it or swirl it around with a rubber or offset spatula. Sprinkle with some more lemon zest, if desired. Serve immediately and enjoy!
Notes
I like to use fresh blueberries in this cake, but you can also use frozen blueberries if you have them on hand! Fold them into the batter frozen, no need to thaw!