This Lemon Blueberry Cake with Sour Cream just melts ... It will nonetheless, your blueberry sour cream pound cake will taste exactly the same. Now it is time to hand mix in those blueberries.

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness ... a hint ...

Using a freestanding mixer or electric hand-held mixer, cream together ... the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

This makes a great birthday cake. Ina Garten is the host of ... Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, orange and lemon zests, and 1/2 teaspoon of the vanilla ...

The lemon syrup that is poured over these puddings ... It also works with oranges instead of lemons and you can replace the sour cream with yoghurt. You can bake the puddings in advance but ...

makes: 1 (13-by-9 1/2-inch) slab pie ...

In a separate bowl, whisk together the milk, buttermilk, eggs, lemon zest, lemon juice and vanilla. Slowly drizzle in the melted butter, whisking briskly. Using a rubber spatula, start gently ...

This slice lasts 2-3 days but can be frozen up to two months if you wrap individual slices in plastic wrap and freeze. The individual serves are perfect to pack, still frozen, in lunchboxes as ...

Make the Cake: In the bowl ... beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange ...