A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special!
Blueberry Lemon Cake
Strangely, I have always associated blueberries with muffins. And pancakes. Of course, you can eat them just as they are, as nature intended, but I’m sure most of us are more acquainted with blueberries in cakes and bakes.
This Blueberry Lemon Cake tastes like one big blueberry muffin which, I think, makes it a perfect contender as a sweet option at breakfast or brunch.
Like any good blueberry muffin, this Blueberry Lemon Cake is light and moist, owing in part to the crème fraîche and lemon zest in the batter.
I used to make this Blueberry Lemon Cake in a loaf tin but recently discovered that it looks so much prettier in a fancy cake tin.
The blueberries inevitably settle to the bottom of the cake but, once inverted, this plain cake is transformed into a berry-studded beauty.
So use whatever cake tin you like – a small Bundt tin is also a great idea – but make sure there is about a 2 cm (1 inch) space between the batter and the top of the cake tin to prevent any overflow, and adjust the baking time accordingly.
Blueberry Lemon Cake
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4 to 6
- Category: Cakes
- Cuisine: Australian
A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special!
Print
Pin Recipe
RateIngredients
- 150g (1 1/3 stick) unsalted butter, melted
- 200g (1 cup) caster sugar
- 2 eggs
- 140g (1/2 cup) crème fraîche or sour cream or natural yoghurt
- zest of 1 lemon
- 1 teaspoon vanilla extract or vanilla bean paste
- 225g (1 1/2 cup) plain flour, sifted
- 1 teaspoon baking powder
- 125g (4 1/2 oz) blueberries
- icing sugar for dusting
Instructions
- Preheat the oven to 160°C (320°F).
- Lightly butter and flour a 13 x 23 cm (5 x 9 inch) loaf tin or 20 cm (8 inch) round cake tin.
- In a large bowl, beat together the butter, sugar and eggs.
- Add the crème fraîche, lemon zest and vanilla. Mix until well combined.
- Gently fold through the flour and baking powder.
- Stir through the blueberries.
- Pour the batter into a cake tin and bake for about 1 hour, or until the cake is lightly golden and a skewer inserted in the middle comes out clean.
- Allow the cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
- Dust with icing sugar before serving.
Kitchen Notes
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Per slice
- Calories: 379
- Sugar: 27.4g
- Sodium: 27.5mg
- Fat: 17.6g
- Carbohydrates: 49.9g
- Fiber: 1.1g
- Protein: 6.3g
- Cholesterol: 89.1mg
Oh my! Adding this to my list Along with the lemon friands!
Sounds like there will be lots of nice things coming out of your kitchen soon 🙂 Hope you will enjoy these recipes!
Just checked my pantry if I have everything your recipe calls for… unfortunately my pantry is not in for a quick Sunday afternoon baking session. Nevertheless your cake sounds delicious and the missing blue berries are already on the shopping list …
I hope you will enjoy this recipe! It’s a lovely way of using blueberries.
Wow, this looks delicious! I used to make a similar cake quite often and I really wonder why I haven’t made it for such a long time. Thanks for the reminder 😉
You’re welcome! I also have lots of old favourites which I love to return to. This is one of them 🙂
BEAUTIFUL
I am going to find room for this in my next news letter….
LOVE LOVE
Thank you!
This cake looks positively perfect! I love lemon and blueberry together!
Yes, it’s a lovely combination, isn’t it?
oh so beautiful. Feels like summer again. someone once gave me a tip to coat chocolate chips with flour before immersing them in the cake batter to keep them from sinking at the bottom. I wonder it this trick would work with the blueberries too.
Hi Anita,
I’ve read about that tip too, although it has never really worked for me. I think it’s just simply due to gravity? I’m sure there’s also a bit of science involved, maybe something to do with the density of the batter …
Oooooh such a pretty cake, I could dive into a slice right now. Thanh do you think frozen berries would work in case you can’t get your hands on fresh one?
xx
Hi Rushi,
Yes, frozen berries would definitely work in this cake. In fact, it’s probably an easier option as fresh blueberries are not always available year round.
Gorgeous flavours and beautiful pictures. I love blueberry pancakes but love them even more in cake! 🙂
I think I prefer blueberries in cake form too … but blueberry pancakes come a very close second!
Big blueberry muffin sounds perfect!!! You have find the perfect description to make people feel desire 😛
I love blueberries, but whenever I buy them, just eat them like that. Well… not always! 😛
Like you, I associate blueberries to muffins and pancakes, but also to any dessert with lemon or white chocolate 🙂
Well, maybe this weekend we have for breakfast your cake at home, you’ll know 😉
Have a nice week, and thanks for showing some beautiful photos on a rainy Monday 😛
Hey, me again!! I was writting the recipe on my notebook (yeah, very modern and updated, that’s me), and I liked the formar, somewhat different to other times.
But… I guess it’s not a mistake, but… 125 g flour makes you 1 and 1/2 cup? I guess so, but it surprises me, my measure cup is full with 130-140 grams.
Yes, I’m a nuisance, today I bother you wit two comments. Horrible Monday! 😛
Hi Paula,
You’re not a nuisance at all! I owe you a big thank you for noticing my mistake! The recipe should read “225g plain flour”, which is roughly equivalent to 1 & 1/2 cups of plain flour. The cups I use are standard US & UK measuring cups. Weight measure is always more accurate but a lot of readers are more familiar with cup measurements, so I try to provide this where possible. Of course, measuring ingredients in cups is not as accurate as people fill and pack their cups differently. I’ve updated the recipe above. Thanks again for letting me know 🙂
Please let me know if you try this recipe. It will be a nice change from the usual muffins and pancakes 🙂 And I think cake at breakfast is a fabulous idea!
Oh, I’m worse than a nuisance. You make the recipe looks cute, and I screw you up 😛
See how am I insufferable? 😛 Just kidding this time 😛
I also use the grams (not if I have lazy day), but seeing that it didn’t coincide, I had the doubt.
I’ll tell you this weekend, now that I know how to measure fluor 😛 Thanks!
My cake is in the oven RIGHT now! I’ll let you know how it pans out 🙂
Fingers crossed! I hope you will enjoy this cake 🙂
It’s out! It’s a roaring success! I have inhaled two slices already (much to my shame! ) How can I send you a picture?
Oh I’m so glad you enjoyed this recipe! I would love to see a photo! You can email me at thanh[at]eatlittlebird.com
I adore cakes with citrus and this one looks as if it has a lovely crumbly texture. Will put it on the “to bake” list, which i plan to attack over summer. Thanks for sharing.
it looks delish!
Do you think this cake would work if I used spelt flour?
Thanks
Hi Morgan,
Yes, I think you could use spelt flour in this recipe, but the cake will taste a bit different, of course. Please let me know how it turns out!
Oh my gosh I need to try ASAP! This is delicious. Thanks for the recipe!
★★★★★
I realize this is years old! But I just made this recipe myself, I had a lot of creme fraiche left over and was looking for a nice cake to bake. The only thing I changed was to add 1/4 tsp of salt… the cake is lovely, so moist! I will be keeping this one in my go-to list. Thank you.
★★★★★
Hi Toni,
So glad you enjoyed this recipe! It’s an oldie but a goodie 🙂 I make it quite often, also when we have lots of yoghurt or crème fraîche leftover. In fact, I made it the other day with some frozen raspberries!
Lovely cake, used less sugar (90g) and it turned out fine! Added zest of two lemons, split the mix between two ‘small’ loaf tins, and once baked, drizzled with lemon juice and gin – it’s super lovely! Thanks for the recipe 🙂
★★★★
Hi Heather,
Thank you for your feedback! I love the idea of baking this cake in a loaf pan. I will try that next time 🙂
Lovely recipe, I was wondering next time if you didn’t have yogurt or cream fresh if buttermilk could be used instead? Also I would love to know the name of the tin and where I could purchase one.
★★★★★
Hi Rebecca,
I haven’t tied this recipe with buttermilk, but I think buttermilk might be too liquid for this recipe. But if the buttermilk is a similar consistency to yoghurt, you could certainly try.
I bought this cake pan from France, which you can find on the French Amazon site: https://www.amazon.fr/Gobel-222130-Manqué-Rosace-Anti-Adhérent/dp/B001OHXC4O/