Blueberry Lemon Cake

4.8 from 4 reviews

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!



  1. Preheat the oven to 160°C (320°F).
  2. Lightly butter and flour a 13 x 23 cm (5 x 9 inch) loaf tin or 20 cm (8 inch) round cake tin.
  3. In a large bowl, beat together the butter, sugar and eggs.
  4. Add the crème fraîche, lemon zest and vanilla. Mix until well combined.
  5. Gently fold through the flour and baking powder.
  6. Stir through the blueberries.
  7. 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.
  8. Allow the cake to cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
  9. Dust with icing sugar before serving.

Kitchen Notes

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.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.