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Lemon Blueberry Sour Cream Cake

With Nadia Lim

I profess to being far more of a cook than a baker, so when I bake I like no-fuss, fast recipes that still deliver the goods. In this recipe you simply whiz the batter up in the blender before mixing through the blueberries. The result is light and moist.

Serves 1012


100g butter, softened

250g sour cream

finely grated zest of 3 lemons

1½ cups castor sugar

3 eggs

2 cups self-raising flour, plus 2 tablespoons extra for rolling blueberries

1 teaspoon baking powder

2 cups blueberries, fresh or frozen

Lemon Syrup

juice of 1 lemon (use zested ones)

1/3 cup sugar

Greek yoghurt to serve


Preheat oven to 170°C. Grease and line a 25cm springform cake tin.

Place all ingredients, except blueberries, in a food processor and blitz until well combined. Pour mixture into prepared cake tin. Roll blueberries in a couple of tablespoons of flour then gently stir into the cake batter.

Bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Remove from oven and leave in tin. Poke some holes in the top of the cake to allow the syrup to soak through.

Mix lemon juice with sugar and pour all over cake while still warm in the tin.

Serve warm with a dollop of Greek yoghurt.

Tip: the cake can be re-heated in the microwave