Blueberry, Lemon and Sour Cream Cake


This simple cake has a wonderful tangy lemon flavour which comes not only from the batter, but from a thin, lemon glaze that is brushed over the cake. The addition of blueberries is a great way of using this fresh seasonal fruit.

250g unsalted butter, softened at room temperature
2 cups (440g) caster sugar
3 eggs
Grated zest and juice of 4 lemons
3 cups (450g) plain flour
pinch of salt
1/2 teaspoon baking soda
1 cup (250ml) sour cream
250g (2 punnets) fresh blueberries – frozen can be used, if so, don’t thaw the fruit
extra plain flour, for coating the tin and dusting the berries
Lemon glaze:
1 cup (160g) icing sugar mixture, sifted
1/4 cup (60ml) strained lemon juice – about 1 to 2 lemons
20g melted unsalted butter

Preheat the oven to 170C. Grease and flour a 24 – 25cm bundt tin.

In a mixing bowl, cream the butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add grated lemon zest, mix well.

Add flour, baking soda, salt, sour cream, lemon juice and stir until the mixture comes together.

Dust blueberries with flour to lightly coat them.  Add them to the cake mixture and mix gently.

Spoon the cake mixture into the prepared cake tin and smooth the surface.  Bake it for 1  and 1/4 hours, or until a fine skewer inserted in the middle comes out clean – check after the cake has been in the oven for an hour. When it’s ready, take the cake out of the oven, sit it on a cooling rack, and leave it to settle in the tin for 10 minutes.

Meanwhile, mix together all the glaze ingredients in a bowl until they’re smooth. Using a thin palette knife, carefully loosen the edges of the cake. Invert the cake onto the cooling rack and gently ease off the tin. With a piece of baking paper underneath to catch any drips, brush the cake all over the glaze. Keep brushing on layers of glaze until there is none left – the cake will slowly absorb it. Leave it to cool completely.

To serve the cake, gently transfer it to a stand or plate and dust it with icing sugar.

Any leftover cake keeps well in an airtight tin or container.



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