This lemon cake with blueberries and sour cream is a potluck must have. Kermakakku is a traditional Finnish cake. It is slightly dense with a hint of cardamom and almond. Translated Kermakakku is Cream Cake. I made the original Finnish sour cream cake a few weeks ago, then on Saturday I made this lemon blueberry version. Love at first bite!
The lemon extract added a perfect hint of lemon and made the cake moist and delicious.
Directions
Add butter and sugar into the mixer bowl and mix on medium speed until the mixture is light and fluffy.Add in 1 egg at a time, beating well between each egg. Add lemon extract and vanilla.Set asideUsing a medium sized bowl. Sift the flour, baking soda and cardamom. Add half of this to the creamed butter mixture and mix until combined then add the other half.Beat in the sour cream.
Fold in the blueberries. Do not over mix.
Pour batter into the Bundt pan. Tap the pan on the countertop to remove the air bubbles.
Cool on a cooling rack for 20-30 minutes. Then using a butter knife, loosen the edges of the cake. Turn onto the cooling rack. This is the Bundt pan that I use and I love it!
Pour the glaze on top of the cake and let the glaze run down the edges. Cut and enjoy.
Lemon cake recipe
lemon cake with blueberries / Finnish kermakakku
Equipment
- Bundt pan
- electric mixer
- bowl
- spatula
Ingredients
- 1/2 cup soft butter
- 1 cup granulated sugar
- 3 whole eggs
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 cup sour cream
- 2 tsp lemon extract
- 1 tsp vanilla
glaze
- 2 cups powdered sugar
- 2 tbsp soft butter
- 1 tsp lemon zest
- 3-4 tbsp half and half
Instructions
- Grease a Bundt pan and set aside. Set oven to 350 degrees.Add butter and sugar into the mixer bowl and mix on medium speed until the mixture is light and fluffy.Add in 1 egg at a time, beating well between each egg. Add lemon extract and vanilla.Set asideUsing a medium sized bowl. Sift the flour, baking soda and cardamom. Add half of this to the creamed butter mixture and mix until combined then add the other half.Beat in the sour cream. When all ingredients are fully combined. Fold in the blueberries. Do not over mix. Pour batter into the Bundt pan. Tap the pan on the countertop to remove the air bubbles.Bake for 50 minutes or until the cake is golden brown and is light spongy when pressed. Cool on a cooling rack for 20-30 minutes. Then using a butter knife, loosen the edges of the cake. Turn onto the cooling rack. Place the cooling rack on a piece of parchment paper or a cookie sheet.Pour the glaze on top of the cake and let the glaze run down the edges. Cut and enjoy. This cake freezes well.
Glaze
- Mix all glaze ingredients together in a medium sized bowl. If you prefer a runnier glaze. Add 1 tsp of half and half at a time.
tips and tricks for kermakakku
If you do not have a sifter. You can use a small strainer or colander and lightly tap the sides. Works like a charm.
When the cake is done you will notice cracking on the top. Gently poke the cake with your finger, it should bounce back. You can also check the cake by poking it with a skewer or fork. If it come out clean it is finished.
Using a butter knife. Gently slide the knife between the cake and the pan, pulling away from the pan. Do this all the way around the pan and in the center. This will loosen the cooled cake and make it easier to get the cake out.
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Thanks for being here. Leave me a comment below. What kind of recipe do you want to see next?
Yum is all I can say!
All the yummy things in one cake! Can’t wait to try it!