Sour Cream Lemon Blueberry Cake
Sour Cream Lemon Blueberry Cake
Course: Dessert, FoodServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 cup Unsalted Butter
1 3/4 cup Granulated Sugar
3/4 cup Sour Cream
3 Eggs
2 tbsp Vegetable Oil
3 cups Cake Flour
1 tsp Salt
3 tsp Baking Powder
3/4 cup Buttermilk
Zest and Juice of 1 Fresh Squeezed Lemon
2 cups Fresh Blueberries
Lemon Cream Cheese Frosting:
8 oz Cream Cheese
2 cups Unsalted Butter (room temperature)
7 cups Confectioners Sugar
1/2 tsp Salt
Zest and Juice of 1 Fresh Squeezed Lemon
Optional Garnish:
Fresh Blueberries
Lemon Slices
Directions
- Preheat the oven to 350° F. Prepare two 8 inch cake pans with parchment paper and cooking spray.
- Cream together Unsalted Butter and Granulated Sugar in the bowl of a stand mixer using the paddle attachment on medium speed until light and fluffy.
- On low speed, slowly add in the Sour Cream, Eggs and Vegetable Oil. Scrape the sides of the bowl and continue to mix until the ingredients are fully combined.
- In a separate bowl, whisk together Cake Flour, Salt and Baking Powder.
- In another small bowl, combine buttermilk, lemon juice and the zest of 1 lemon.
- On low speed, slowly add 1/3 of the flour mixture to the butter mixture followed by 1/2 of the buttermilk mixture. Then add another 1/3 of the flour mixture and the remaining 1/2 of the buttermilk mixture. Finally, add the remaining flour mixture and continue to mix on medium-low speed until the batter is smooth. Do not overmix.
- Fold in blueberries with a spatula until they are evenly dispersed.
- Divide the batter evenly between the pans.
- Bake at 350° F for 45-50 min, or until the cake springs back when gently touched.
- Remove cakes from the oven and allow them to cool for 15 minutes before removing them from the pans.
Lemon Cream Cheese Frosting: - In the bowl of a stand mixer fitted with the whisk attachment, add Unsalted Butter and Cream Cheese and beat on medium speed until combined.
- Add Confectioners Sugar in two batches and continue to mix on low speed.
- Add Salt, Lemon Zest and Lemon Juice and mix on Medium-High speed for 2-3 minutes, occasionally scraping the sides of the bowl.
- Frost the cake with a thin layer of frosting as a crumb coat, and chill the cake for 30 minutes. Frost the cake with an additional layer of frosting, using the tip of the spoon to add texture to the sides.
- Garnish with lemon slices and fresh blueberries. Enjoy!
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