Blueberry Lemon Sour Cream Cake
Prep time
Cook time
Total time
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!
Recipe type: Dessert
Serves: 12
  • 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
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat together butter, eggs, sour cream, lemon juice, sugar, and lemon rind. Beat until smooth in consistency.
  3. Slowly incorporate the flour, baking soda, baking powder, and salt. Mix well until batter is smooth.
  4. Grease a 10" Bundt pan and add a layer of cake batter. Add a layer of blueberries. Repeat layer process two more times.
  5. Place cake pan in oven and bake at 350 degrees for 60 minutes.
  6. Once cake is baked and removed from oven, let stand for 10 minutes before removing from cake pan.
  7. To prepare glaze, in a small bowl, add confectioner's sugar, milk, lemon juice, lemon rind and mix until smooth.
  8. 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.
Recipe by Life on Manitoulin at