Blueberry and Lemon sour cream cake

Story: Blueberry and Lemon sour cream cake
Episode: Episode 7
Presenter: Trevor Cochrane & Natalie Locke
Air Date: 20th March 2022

Blueberry, Lemon And Sour Cream Cake


  • 3 cups (450g) plain flour.
  • 1/2 teaspoon salt.
  • 1/2 teaspoon bicarbonate of soda.
  • 3 eggs.
  • 2 cups caster sugar.
  • 250g unsalted butter, at room temperature, in chunks.
  • 1 cup sour cream.
  • 3 heaped teaspoons finely chopped lemon zest.
  • 2 1/2 tablespoons of strained lemon juice.
  • 200g fresh or frozen blueberries.
  • extra plain flour, for coating the tin and dusting the berries.

Lemon Glaze

  • 1 cup (160g) icing sugar mixture, sifted
  • 1/4 cup (60ml) strained lemon juice
  • 30g melted unsalted butter
  • Icing sugar, for dusting


  • Preheat the oven to 160C. Butter and flour a 24 – 25cm bundt tin.
  • Whiz the flour.
  • Salt and bicarbonate of soda in a large food processor until they’re well mixed, then tip them into a bowl.
  • Put the eggs and sugar into the processor and whiz them for a minute.
  • Add the butter and process the mixture for another minute until it’s thick and creamy.
  • In a small bowl, whisk together the sour cream and lemon zest and juice, then pour this into the mixture in the processor.
  • Whiz the whole lot for 10 seconds, then add the reserved flour mixture and pulse with quick on/off bursts, stopping and scraping down the sides once or twice until it’s just combined.
  • Toss the blueberries in a dessert spoonful of flour, so they’re lightly coated.
  • Remove the bowl from the processor and gently use a rubber spatula to stir in the blueberries.
  • Spoon the batter into the prepared tin and smooth the surface.
  • Bake it for 1 1/4 hours, or until a fine skewer inserted in the middle comes out clean. When it’s ready, take the cake out of the oven, sit it on a cooling rack, and leave it to settle in the tin for 10 minutes.
  • Meanwhile, mix all the glaze ingredients in a bowl until they’re smooth.
  • Using a thin palette knife, carefully loosen the edges of the cake.
  • Invert the cake onto the cooling rack and gently ease off the tin.
  • To catch any drips, brush the cake all over the glaze with a plate underneath.
  • Keep brushing on layers of glaze until there is none left – the cake will slowly absorb it.
  • Gently transfer it to a stand or plate and dust it with icing sugar to serve the cake.

Natalie Locke Choice of Charity: Share The Dignity

Our work directly benefits those in crisis experiencing period poverty. We believe that everyone deserves to be afforded the dignity so many of us take for granted.
Share the Dignity is a women's charity in Australia, that works to make a real difference in the lives of those experiencing homelessness, fleeing domestic violence, or doing it tough. We distribute period products to women, girls, and anyone who menstruates who needs support. When someone is doing it tough, the last thing on their mind should be dealing with their period.
We assist those in need by collecting hundreds of thousands of period products each year through collection drives and campaigns.