★★★★★ 1 Review
spatdi avatar
By Susan Din
from Houston, TX

This is a light, not too sweet citrus cake with blueberries.

serves 12
prep time 15 Min
cook time 45 Min
method Bake


  • CAKE
  • 2 c
    white sugar
  • 1
    lemon zested and juiced reserved separately
  • 1
    orange zested and juiced reserved separately
  • 1 c
    unsalted butter-room temperature
  • 4 lg
  • 1/4 c
    sour cream
  • 1/4 c
    orange-lemon juice (read below)
  • 1/2 c
  • 1/2 tsp
  • 3 c
  • 4 tsp
    baking powder
  • 2 c
    fresh blueberries
  • 4 Tbsp
    unsalted butter-room temperature
  • 4 c
    powdered sugar
  • 1/4 c
    orange-lemon juice (read below)
  • 1/4 tsp
  • 1 tsp

How To Make

  • 1
    Preheat oven to 350. Grease a 9X15 Pan
  • 2
    Whisk the flour, salt and baking powder in a med bowl until well combined. Set aside.
  • 3
    Completely zest the lemon and orange into a large mixing bowl. Set aside.
  • 4
    Juice the lemon and orange together in a measuring cup. You will need 1/2 c juice. Set aside.
  • 5
    Whisk together: 1/2c milk, 1/4c sour cream & 1/4c juice. Set aside
  • 6
    Toss blueberries with 2TBSP of the flour mixture, to coat. Set aside
  • 7
    Add sugar to the zest and use a mixer to combine. Add softened butter and cream with the sugar until light and fluffy.
  • 8
    Add eggs one at a time, beating well after each. Scrape down the sides and beat well.
  • 9
    Add the dry ingredients, stirring by hand until just barely combined. Add the sour cream, juice, milk mixture, folding gently just until all ingredients are moistened. Do not over mix.
  • 10
    Gently fold blueberries into batter and turn batter into prepared pan. Bake for 45 minutes, until toothpick inserted in center comes out dry. Cool completely.
  • 11
    When cake is cool, make the frosting: With a mixer, combine 4TBSP softened butter with 4c powder sugar, adding the reserved juices until it's a fluffy spreadable consistancy. Frost the cake. Slice and serve.