cooklybookly
Prep 10 minutes
Total 1 hour 15 minutes
Makes cake
US | Metric
Ingredients
  • 1 Cup sugar
  • 1 Cup sour cream
  • ½ Cup canola or vegetable oil
  • 2 eggs
  • 2 tsps vanilla
  • zest from one lemon
  • juice from ½ lemon
  • 2 Cups flour
  • 2 tsps baking powder
  • ½ tsp salt
  • 1 Cup frozen or fresh blueberries
For the glaze:
  • 1 Cup icing sugar
  • juice from the other half of the lemon
Lemon Blueberry Cake
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Method

  1. Preheat the oven to 350℉ (325℉ for convection baking). 
  2. Combine all of the first ingredients using a mixer on medium high speed.  Stir the flour, baking powder and salt in a bowl and add it to the wet mixture.  Stir in the frozen blueberries (no need to defrost, you may have to cook 5 min longer to compensate).  Be careful not to over stir or your batter will turn purple. If you are using fresh blueberries, shake them in flour first so that they don’t sink to the bottom.  
  3. Pour batter into an oiled bundt pan or loaf pan.  Bake for 60 minutes.  Add 10 minutes for a loaf pan. 
  4. Remove from heat and let cook.  Combine the icing sugar and juice from the other half of the lemon using a fork.  Drizzle over the cake and let it harden. Enjoy.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Lemon Blueberry Cake
Prep 10 minutes
Total 1 hour 15 minutes
Makes cake
US | Metric
Ingredients
  • 1 Cup sugar
  • 1 Cup sour cream
  • ½ Cup canola or vegetable oil
  • 2 eggs
  • 2 tsps vanilla
  • zest from one lemon
  • juice from ½ lemon
  • 2 Cups flour
  • 2 tsps baking powder
  • ½ tsp salt
  • 1 Cup frozen or fresh blueberries
For the glaze:
  • 1 Cup icing sugar
  • juice from the other half of the lemon
favorite
print
rate

Method

  1. Preheat the oven to 350℉ (325℉ for convection baking). 
  2. Combine all of the first ingredients using a mixer on medium high speed.  Stir the flour, baking powder and salt in a bowl and add it to the wet mixture.  Stir in the frozen blueberries (no need to defrost, you may have to cook 5 min longer to compensate).  Be careful not to over stir or your batter will turn purple. If you are using fresh blueberries, shake them in flour first so that they don’t sink to the bottom.  
  3. Pour batter into an oiled bundt pan or loaf pan.  Bake for 60 minutes.  Add 10 minutes for a loaf pan. 
  4. Remove from heat and let cook.  Combine the icing sugar and juice from the other half of the lemon using a fork.  Drizzle over the cake and let it harden. Enjoy.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

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