Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, combining until just incorporated.
- Fold in the fresh blueberries gently to avoid breaking them.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- To glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g
Notes
Store leftover cake in an airtight container at room temperature for up to three days or wrap tightly and refrigerate for up to a week. It can also be frozen for up to three months.
Tried this recipe?Let us know how it was!