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+ servings
Vegan Blueberry Lemon Sour Cream Cake

Blueberry+Lemon Sour Cream Cake

Course Dessert
Cuisine American
Keyword Blueberry, Cake, Dessert, Lemon
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8


Lemon Glaze

  • 1 cup powdered sugar
  • 1/2-1 tbsp lemon juice
  • 1-2 tsp lemon zest for garnish


  • Preheat oven to 350 degrees.
  • In a medium sized bowl, mix together the baking powder, flour, and salt. Set aside. 
  • Using a standing mixer, combine the butter and sugar until light and fluffy.
  • Once the  mixture is fluffy, add in the Good Karma Sour Cream and vanilla extract. Continue to mix until combined.
  • A little at a time, begin adding in the lemon juice, vegetable oil, and lemon zest. Then gradually add in the dry mix with the other ingredients until just combined. Careful not to over-mix!
    Note: Batter will be thick! 
  • In a small bowl, toss blueberries in 1 tbsp of flour until each of them are coated (this will keep the berries from sinking to the bottom of the cake). Gently fold them into the cake batter. 
  • Transfer the mixture into a loaf pan lined with parchment paper (this will make removing the cake effortless) and place in the oven for 50-60 minutes or until a toothpick comes out clean once inserted in the middle and the cake is golden brown.
  • While the cake is baking, whisk together the powdered sugar and lemon juice until combined to make the glaze. Set aside.
    Note: sifting the powdered sugar will help ensure the icing is smooth. 
  • Once the cake has finished baking, remove from the oven. Use the parchment paper to pull the cake out of the loaf pan and let cool for 1-2 hours before drizzling the lemon glaze over the cake. Garnish with additional lemon zest and enjoy!