Blueberry Sour Cream Cake
A moist and flavorful blueberry sour cream cake featuring a tender crumb and bursting blueberry flavor. Perfect for dessert or tea time, this cake combines the tang of sour cream with sweet blueberries, making it a crowd-pleaser for family gatherings or casual get-togethers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Butter a 9 or 10-inch spring-form pan.
- Combine flour, sugar, baking powder, vanilla, and salt. Mix well.
- Press the mixture into the prepared pan.
- Sprinkle the frozen blueberries evenly over the pressed mixture.
- In a separate bowl, combine sour cream, egg, and melted butter.
- Pour the sour cream mixture over the blueberries in the pan.
- Bake for about 1 hour or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have sour cream, Greek yogurt can be a great substitute. To enhance the blueberry flavor, toss the berries in a bit of flour before adding them to the batter to prevent sinking. For a twist, add a hint of lemon zest to the sour cream mixture for a refreshing touch.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. For a special occasion, consider presenting it alongside Elegant Eggnog for a festive touch. This cake is perfect for brunch or as a sweet addition to a potluck.
Storage & Reheating
Store any leftover Blueberry Sour Cream Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds, or until warmed through. This cake can also be enjoyed cold or at room temperature, making it perfect for breakfast or snacks.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Sour Cream Cake contains roughly 732 calories, with 10g protein, 76g carbohydrates, and 41g fat. It is an excellent source of iron (22% of the Daily Value) and protein (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used in this recipe. However, if using fresh, be sure to adjust the baking time slightly, as fresh berries may not release as much moisture as frozen ones. Toss them with a little flour to help them stay suspended in the batter.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with a vegetable oil or a plant-based butter alternative. Coconut oil also works well, but may impart a subtle coconut flavor to the cake. Just ensure it's melted before mixing with the other ingredients.
How do I know when the cake is done baking?
The cake is done when the top is lightly browned and a toothpick inserted in the center comes out clean. Start checking around the 50-minute mark, as baking times can vary based on your oven. If the top browns too quickly, you can cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).