Sour Cream Blueberry Cake
A moist blueberry cake with a hint of warming spices, topped with brown sugar, perfect for dessert or teatime gatherings, offering a delicious burst of blueberry flavor.
Ingredients
Instructions
- Cream butter and sugar, then add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, baking soda, and salt, then gradually add to the egg mixture.
- Stir in vanilla and cardamon (if using).
- Fold in 1 cup of blueberries into the batter.
- Pour half of the batter into a well greased and floured 9x13x2 inch pan.
- Cover with remaining blueberries.
- Sprinkle with brown sugar.
- Top with the remaining batter.
- Bake at 325°F (160°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a rack to cool completely.
- Cut into 12 pieces to serve.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have cardamon, cinnamon works as a great substitute. You can also replace half of the blueberries with raspberries for a different flavor profile. This cake can also be made in a round cake pan if you prefer a layered look, similar to Angela'S Favorite White Cake.
Serving Suggestions
Serve the cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful breakfast option, consider serving it alongside a cup of coffee or tea, making it a perfect choice for brunch or dessert.
Storage & Reheating
Store any leftover Sour Cream Blueberry Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 20 seconds, or enjoy it cold as a delicious snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Blueberry Cake contains roughly 575 calories, with 1g protein, 30g carbohydrates, and 40g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 880mg per serving (38% 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?
Yes, you can use frozen blueberries in this recipe. Just make sure to thaw them and drain any excess liquid to prevent the batter from becoming too wet. Using frozen berries will also help prevent them from sinking to the bottom during baking.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can use plain yogurt as a substitute. Greek yogurt will yield a similar texture and tangy flavor. Alternatively, you can make a quick homemade version by mixing milk with vinegar or lemon juice to create a buttermilk-like consistency.
How do I know 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. Start checking around the 45-minute mark, as baking times may vary slightly based on your oven. If the top is browning too quickly, you can cover it loosely with 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).