blueberry sour cream cake recipe

Written ByJenny Smyth Posted on
blueberry sour cream cake recipe
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The Best blueberry sour cream cake recipe

I’ve been making this blueberry sour cream cake recipe for years, and it’s always a hit with my family. The first time I made it, I was a bit skeptical about the addition of sour cream, but it really makes the cake moist and delicious.

My kids love helping me mix the batter, and they can’t get enough of the sweet and tangy flavors. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday night dessert.

It’s also relatively healthy compared to other sweet treats, thanks to the use of whole wheat flour and fresh blueberries. I like to make it for breakfast on the weekends, too – it’s a great way to start the day off right.

The best part is that it’s incredibly easy to make, even for a beginner baker like me. I’ve made it so many times that I’ve lost count, but every time it turns out perfectly.

The key to this recipe is using high-quality ingredients, especially the sour cream and fresh blueberries. Don’t skimp on these – they make all the difference in the world.

Blueberry Sour Cream Cake

Blueberry Sour Cream Cake

4.5 from 934 votes

A moist and tender cake made with fresh blueberries and tangy sour cream. This easy recipe yields a delicious breakfast or dessert that is perfect for any occasion.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups fresh blueberries, plus 1 tablespoon flour for coating

For the Topping

1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
3In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
4In a separate large bowl, beat the softened butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the vanilla extract and sour cream until just combined, scraping down the sides of the bowl as needed.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
8Do not overmix.
9In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them, then gently fold them into the batter with a spatula.
10Pour the batter into the prepared pan and spread it evenly.
11In a small bowl, combine 1 tablespoon sugar and cinnamon, then sprinkle this mixture over the top of the batter.
12Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 220mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For best results, use fresh blueberries and do not thaw frozen ones without adjusting liquid. You can substitute Greek yogurt for sour cream if desired.

Watch Video Of How Blueberry Sour Cream Cake Works

This blueberry sour cream cake recipe is always a good idea for any occasion. It’s perfect for family gatherings, birthday parties, or just a Tuesday night dessert.

The best part is that it’s incredibly easy to make and requires minimal ingredients – most of which you probably already have on hand. Whether you’re serving it as is or topped with fresh fruit or whipped cream, this cake is sure to be a hit with your loved ones.

❓ Frequently Asked Questions About Blueberry Sour Cream Cake

Q: What is the origin of this blueberry sour cream cake recipe?

This recipe has its roots in traditional American baking, with influences from European desserts like cheesecake.

Q: Can I substitute Greek yogurt for sour cream?

While you can use Greek yogurt as a substitute, keep in mind that it will change the flavor profile of the cake slightly.

Q: How long does this cake stay fresh?

This cake will stay fresh for up to 3 days when stored in an airtight container at room temperature.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. Simply thaw at room temperature or reheat in the oven when you’re ready to serve.

Q: What’s the best way to reheat this cake?

The best way to reheat this cake is by wrapping it tightly in plastic wrap or aluminum foil and heating it in a low oven (300°F) for 10-15 minutes.

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