Easy Blueberry-Lemon Cake
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Easy Blueberry-Lemon Cake

Easy Blueberry-Lemon Cake

Serves 4 | with Whipped Cream

This show-stopping sour cream cake is the perfect addition to your Mother's Day brunch table! Blueberry jam brings a burst of colour and sweetness, while flecks of lemon zest give it a bright, citrusy lift! And because every mom deserves a bit of luxury: serve it with a healthy dollop of whipped cream!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 unit


(Contains Egg)

4 tbsp

Blueberry Jam

3 tbsp

Sour Cream

(Contains Milk)

1 cup

White Sugar

1 tsp

Baking Powder

1 unit


237 mL


(Contains Milk)

Not included in your delivery

¼ tsp


½ cup


(Contains Milk)

2 tbsp



Nutrition Values

Calories740 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate105 g
Sugar68 g
Dietary Fiber2 g
Protein10 g
Cholesterol11 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Large Bowl
Measuring Spoons
Measuring Cups
8x8" Baking Dish
Medium Bowl



Before starting, preheat the oven to 350°F. Wash and dry Line a 9x5-inch loaf pan with parchment paper. (NOTE: If you don’t have a loaf pan, use an 8x8-inch parchment-lined baking dish). Set aside. Zest, then juice lemon. Whisk together egg, blueberry jam, lemon juice, 2 tbsp oil and 3/4 cup sugar in a large bowl. Add sour cream, 1/2 cup milk, half the lemon zest, baking powder and 1/4 tsp salt. Whisk to combine. (NOTE: Your egg mixture may look curdled, that’s okay! The mixture will come together when the flour is added.)

Combine cake mixture

Slowly add flour to the large bowl with egg mixture. Whisk until just combined. (NOTE: Don’t over-mix the batter; this takes the air out, resulting in a denser cake!)

Bake cake

Transfer cake mixture to the prepared loaf pan. Bake in the middle of the oven until cooked through, 45-50 min (25-30 min for an 8x8-inch baking dish). At the 45 min mark, insert a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done. If not, continue baking for another 5 min.

Finish and serve

When cake is cooked through, carefully remove from the oven and set aside to cool, 10 min. Remove cake from the loaf pan, then transfer to a wire rack to cool, 1 hr. Just before serving, add cream, remaining lemon zest and remaining sugar to a medium bowl. Using a whisk or electric beater, whisk until stiff peaks form, 1-3 min. Cut cake into slices. Dollop whipped cream over top.

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