Description
This sour cream lemon blueberry loaf cake has a tender, rich crumb packed with fresh blueberries and bright citrus flavour! Made with full-fat sour cream and fresh lemon zest, this classic loaf bakes up with a golden crust and a simple powdered sugar dusting.
Ingredients
Units
Scale
Cake Batter
- 1 1/2 cups 1 tbsp (188 g) all-purpose flour, divided, tablespoon used for blueberry coating
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) baking powder
- 1/4 tsp (1.5 g) baking soda
- 1 cup (200 g) granulated sugar
- 1 1/2 tsp (3 g) freshly grated lemon zest
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1/3 cup (80 g) full fat sour cream, room temperature
- 1 cup (150 g) fresh blueberries
Garnish
- 1 tbsp (8 g) powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9×5 inch metal loaf pan and line it with a parchment paper sling.
- Toss the blueberries with 1 tbsp of the all purpose flour in a small bowl. Set aside.
- Combine the granulated sugar and lemon zest in a separate bowl. Rub together with your fingertips for 1 to 2 minutes until fragrant and moist.
- Beat the softened butter and the lemon sugar in a large bowl on medium speed for 3 minutes until pale and lightened in texture.
- Add 3 large eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla extract.
- Whisk together the remaining all purpose flour, salt, baking powder, and baking soda in a bowl.
- Add half of the dry ingredients to the butter mixture, then the sour cream, then the remaining dry ingredients. Mix on low speed just until streaks disappear.
- Gently fold the floured blueberries into the batter with a rubber spatula. Pour into the loaf pan and smooth the top with your spatula.
- Bake at 325°F (165°C) for 65 minutes, until a tester inserted into the centre comes out clean.
- Cool in the pan on a wire rack for 20 minutes. Use the parchment sling to transfer the cake to the rack to cool completely before dusting with powdered sugar.
Notes
- Tossing the blueberries in flour before folding them into the batter prevents them from sinking to the bottom of the pan while baking.
- I rub the lemon zest directly into the sugar to release the citrus oils into the sugar crystals before creaming with butter.
- Ensure the butter, eggs, and sour cream are all at room temperature before starting so the emulsion does not split during mixing.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Loaf
- Method: Baking
