Blueberry Sour Cream Cake

This Blueberry Sour Cream Cake is not just a treat for your eyes, but also a delight for your taste buds. It combines the rich flavors of sour cream with fresh blueberries, creating a moist and flavorful cake. Many home bakers have enjoyed making this recipe because it’s easy to follow and always impresses friends and family. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a cozy afternoon snack with a cup of tea.

how to make Blueberry Sour Cream Cake

Ingredients:

• 1 cup sour cream
• 1 cup sugar
• 1 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries (you can also use frozen, but fresh is best)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
6. Gently fold in the blueberries into the batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

how to serve Blueberry Sour Cream Cake

This cake is delicious on its own, but you can enhance its taste by serving it with a light dusting of powdered sugar or a dollop of whipped cream on top. Consider adding fresh blueberries for decoration. It pairs beautifully with coffee or tea, making it a great choice for gatherings or a simple treat at home.

how to store Blueberry Sour Cream Cake

To keep your Blueberry Sour Cream Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and foil before placing it in the freezer.

tips to make Blueberry Sour Cream Cake

1. Make sure your butter is softened, but not melted, for the best texture.
2. Gently fold in the blueberries to avoid crushing them.
3. If using frozen blueberries, do not thaw them before adding; toss them in a little flour to prevent sinking in the batter.
4. Check for doneness by using a toothpick—if it comes out clean, the cake is ready!

variation

You can easily modify this recipe by adding lemon zest for a citrusy twist or swapping out the blueberries for other fruits like raspberries or cherries. You can also try mixing in some chopped nuts for added texture.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream. The cake will still be moist and delicious.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly to keep it fresh.

How can I tell if the cake is done?
You can check if the cake is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.

Blueberry Sour Cream Cake

A moist and flavorful cake combining the rich flavors of sour cream with fresh blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup sour cream Can be substituted with Greek yogurt.
• 1 cup sugar
• 1 cup butter, softened Ensure butter is softened but not melted.
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries Frozen can be used, but do not thaw.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
6. Gently fold in the blueberries into the batter.
7. Pour the batter into the prepared cake pan and smooth the top.

Baking

1. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

This cake is delicious on its own, but can be enhanced with a light dusting of powdered sugar or whipped cream. Store in an airtight container for up to three days at room temperature.