Wilson'S Sour Cream Blueberry Cake
A moist blueberry cake with a hint of cardamom and a tangy sour cream swirl, perfect for breakfast, brunch, or dessert, appealing to berry and spice lovers alike.
Ingredients
- 1/2 cup softened butter or margarine ⓘ
- 1 cup granulated sugar ⓘ
- 3 eggs ⓘ
- 2 cups sifted all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup sour cream ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon ground cardamom (optional) ⓘ
- 2 cups blueberries ⓘ
- 1/2 cup brown sugar ⓘ
Instructions
- Cream butter and granulated sugar; add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the egg mixture, alternating with sour cream.
- End with the flour mixture and mix until just combined.
- Stir in vanilla and ground cardamom (if using).
- Gently fold in 1 cup blueberries into the batter.
- Pour half of the batter into a well-greased and floured 9x13-inch pan.
- Spread remaining blueberries evenly over the batter in the pan.
- Sprinkle the brown sugar evenly over the blueberries.
- Top with the remaining batter, spreading gently to cover the berries.
- Bake at 325°F (160°C) for 50 minutes or until a tester inserted into the center comes out clean.
- Allow to cool slightly before slicing and serving.
Tips & Substitutions
For a lighter texture, ensure your butter is softened to room temperature before creaming with sugar. If you don't have cardamom, cinnamon can be a nice substitute. Fresh or frozen blueberries both work well, but if using frozen, do not thaw them beforehand to prevent excess moisture in the batter. This cake is reminiscent of Pineapple Or Peach Upside-Down Cake with its fruity layers.
Serving Suggestions
Serve slices of this cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs wonderfully with coffee or tea, making it a great option for brunch or afternoon gatherings. You might also consider serving it alongside a fruit salad for a refreshing contrast.
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. To reheat, microwave individual slices for 10-15 seconds or warm in an oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Wilson'S Sour Cream Blueberry Cake contains roughly 864 calories, with 1g protein, 46g carbohydrates, and 60g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1320mg per serving (57% 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 a different type of fruit in this recipe?
Absolutely! While blueberries are the star of this cake, you can substitute with other berries like raspberries or blackberries. Just make sure to adjust the sugar if the fruit is particularly tart.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked. Always check for doneness a few minutes before the recommended time. To remedy dryness, serve with a drizzle of lemon glaze or a side of Potatoes And Sour Cream for a creamy contrast.
Can I make this cake in advance?
Yes, this cake holds up well when made in advance. You can bake it a day ahead and keep it covered at room temperature. Just make sure to let it cool completely before wrapping to avoid condensation.
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).