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Blueberry Sour Cream Cake

A moist and flavorful cake combining the rich flavors of sour cream with fresh blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.