Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 tablespoon lemon zest
- Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, and lemon zest.
- Gradually add dry ingredients, mixing until just combined.
- Fold in blueberries gently.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.
- Mix powdered sugar and lemon juice to make glaze. Drizzle over cooled cakes.
Notes
- Use fresh blueberries for best flavor and appearance.
- Adjust lemon zest and juice to taste for more or less citrus flavor.
- Serve with whipped cream or additional blueberries for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg