Just a bunch of ramblings from a city girl gone country!

Blueberry Lemon Sour Cream Cake

With copious amounts of blueberries on hand, I was thinking of what to do with all of them. We’ve been eating them as is and adding them to our yogurt and oatmeal. Since Hubby had mentioned that I don’t bake as much as I did when we were dating, I thought a treat was in order. Plus, we were having friends over for dinner and a little treat to end the meal seemed fitting.

I’ve found that as I get older (yeah, I’m ancient!), my tastes have changed somewhat. When I was younger, I used to like sweet things. Now I enjoy tart and savoury. I used to love chocolate, but now I’m more of a lemon/lime fan. Since lemon and blueberry pair well, I decided to make a Blueberry Lemon Sour Cream Cake.

Sweet, luscious blueberries with a hint of lemon make this cake a crowd pleaser! The lemon glaze is optional, but adds a whole new dimension to the cake!

Author: Christine McNaughton

Recipe type: Dessert

Serves: 12

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Ingredients

1 cup sour cream (I used Gay Lea sour cream)

¾ cup butter, softened (I used Gay Lea butter)

4 large eggs

1 cup sugar

2 cups blueberries

¼ cup freshly squeezed lemon juice

2 tbps freshly grated lemon rind

1 tsp vanilla (I used my homemade vanilla)

3 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

1 12 tsp baking powder

Glaze:

1 cup confectioner's sugar

2 tbsp milk (not skim milk)

1 tbsp freshly squeezed lemon juice

1 tsp freshly grated lemon rind

Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, beat together butter, eggs, sour cream, lemon juice, sugar, and lemon rind. Beat until smooth in consistency.

Slowly incorporate the flour, baking soda, baking powder, and salt. Mix well until batter is smooth.

Grease a 10" Bundt pan and add a layer of cake batter. Add a layer of blueberries. Repeat layer process two more times.

Place cake pan in oven and bake at 350 degrees for 60 minutes.

Once cake is baked and removed from oven, let stand for 10 minutes before removing from cake pan.

To prepare glaze, in a small bowl, add confectioner's sugar, milk, lemon juice, lemon rind and mix until smooth.

Make sure cake is completely cooled before adding the glaze. To glaze, simply drizzle your lemon glaze over cake. Garnish with berries and fresh mint leaves if you wish.

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There you have it! Blueberry Lemon Sour Cream Cake!
I usually let cake cool a bit before I remove it from the cake pan. Make sure cake is completely cooled before adding the glaze or else you’ll end up with a melted, runny mess.A cute little sous chef makes the baking and decorating process even sweeter!Share with family and friends…and, enjoy!

Just found your site from Canadian Blog House. Oh my, this looks delicious. Will be off to the market to look for some wild blueberries and making this soon. I am a sucker for anything with lemon in it. Thanks for sharing. Looking forward to reading your site.

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[…] snack, or as part of a multitude of dessert items such blueberry pie, blueberry muffins, or this Blueberry Lemon Sour Cream Cake made by my friend Christine (which I intend to try making very soon). Wow that looks delicious! […]

About Christine

City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!