Kermakakku is a favorite of mine. Kermakakku is a traditional Finnish cake. It is slightly dense with a hint of cardamom and almond. Translated Kermakakku is Cream Cake. I have been missing my childhood food lately. Maybe turning 40 has something to do with this. 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 juice added a hint of lemon and made the cake moist. I didn’t add a glaze to the top but a lemon glaze would make it even better! I will add a recipe for that at the bottom of the post.
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.
Lemon Blueberry Sour Cream Cake Kermakakku
This lush kermakakku will be the hit of the party. Serves 18 so there is plenty to go around
- 2 whole eggs room temperature
- 2 cups sour cream
- 2 cups granulated sugar
- 2 tbsp lemon juice
- 1/2 tsp ground cardamom
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cup fresh blueberries
Grease a bundt pan and sprinkle with 1 tbsp of granulated sugar. Heat oven to 350 degrees
In a mixing bowl cream together eggs and sour cream until smooth. Add lemon juice and cardamom
Sift together flour, salt and baking soda. Add to egg mixture. Mix until well blended.
Pour mixture into greased pan. Bake in a 350 degrees oven for 55-60 minutes. Check cake after 55 minutes. Use a fork or skewer to poke cake. If it comes out clean its done. If not bake extra 5 minutes. Cool cake for half an hour. With a knife gently scrape between pan and cake. Turn cake over slowly onto serving dish.
1/2 cup powered sugar
1/2 tbsp lemon juice
Mix together. Drizzle over cooled cake