Favorite Sour Cream Blueberry Cake
A moist, flavorful blueberry cake with a hint of cardamom and tangy sour cream, perfect for gatherings or as a delightful sweet treat for blueberry lovers.
Ingredients
Instructions
- Cream together the butter and sugar; add eggs one at a time, beating well after each addition.
- Sift dry ingredients (flour, baking powder, baking soda, and optional ground cardamom) together.
- Add to the egg mixture alternately with sour cream, starting and ending with the dry ingredients.
- Stir in vanilla extract and ground cardamom if using.
- Fold in 1 cup of blueberries into the batter.
- Pour half of the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle the brown sugar evenly over the batter.
- Top with the remaining batter and spread evenly.
- Bake for 45 to 50 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For optimal texture, ensure your butter is at room temperature before creaming with sugar. If you don’t have sour cream, plain yogurt can be a suitable substitute. You can enhance the flavor by adding a pinch of cinnamon along with the cardamom. Also, folding in the blueberries gently helps prevent them from breaking and turning the batter blue.
Serving Suggestions
This cake is delightful as a breakfast treat or afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch gatherings. Consider serving alongside a light salad for a complete meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Sour Cream Blueberry Cake contains roughly 391 calories, with 5g protein, 46g carbohydrates, and 11g fat. It is a good source of iron (12% of the Daily Value) and protein (10% 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 frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. Just make sure to keep them frozen until you’re ready to fold them into the batter. This helps prevent them from bleeding too much into the cake and keeps the color vibrant.
What can I substitute for the eggs if I want to make this vegan?
To make this cake vegan, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Additionally, use a plant-based butter alternative and a dairy-free sour cream substitute to maintain the desired texture and flavor.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for a few more minutes and check again. Also, the top should be lightly golden brown.
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).