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Blueberry Lemon Cake by Jenny DuFrain

Blueberry Lemon Cake by Jenny DuFrain

July 01, 2021 by


  • 2 Large Eggs
  • 1 cup of sugar
  • 1 cup of sour cream(8 oz.)
  • 1/2 cup of light olive oil, vegetable oil or canola oil
  • 1 TSP vanilla extract
  • 1/4 TSP salt
  • 2 cups all-purpose flour (scrape off top so it is a level cup)
  • 2 TSP baking powder
  • 1 medium lemon for juice and lemon zest
  • 1/2 TBSP corn starch
  • 12-16oz fresh or frozen blueberries(if you use frozen, thaw and drain then in step #4: mix with 1 TBSP cornstarch and omit the lemon juice) Powdered sugar to dust the top



Use pan spray or butter to line a 9 inch spring form pan. You can line bottom with parchment but pan spray on the whole thing works just fine.

Preheat oven to 375 degrees F. 

Step #1: Beat 2 eggs and 1 cup of sugar on high speed for 3-5 minutes, or until a light color and thick.

Step #2: Add 1 cup of sour cream, 1/2 cup oil, 1 TSP vanilla, 1/4 TSP salt and whisk on low until it is well mixed.

Step #3: Mix together 2 TSP baking powder and 2 cups of flour with a fork and then add it to your batter a little at a time and then add 1 1/2 TBSP of lemon juice and 1 TBSP of lemon zest

Step #4: Rinse off your blueberries and drain. Toss your blueberries with

1/2 TBSP corn starch until there is no longer cornstarch. If using fresh blueberries add 1 TSP of lemon juice.

Step #5: Pour half of the batter in the pan and put a layer of blueberries on top. Then use the rest of your batter and spread over top adding the remaining blueberries. Bake at 375 for about 45-50 minutes, or until a toothpick comes out clean. Let it rest around 20 minutes and then remove the ring and cool until warm. Dust with powdered sugar and serve warm or room temp. 

Posted in: Recipe Book