Blueberry Sour Cream Cake
Moist, tender, and bursting with fruity flavor, this Blueberry Sour Cream Cake is the perfect dessert for any occasion. The creamy tang of sour cream combines beautifully with the sweetness of fresh or frozen blueberries, creating a harmonious balance of flavors in every bite. With a soft, buttery crumb and a hint of vanilla, this cake is made even more irresistible by a dusting of powdered sugar on top. Simple to prepare in just under an hour, this recipe uses a clever technique of tossing blueberries in flour to keep them from sinking, ensuring an even distribution throughout the cake. Whether served as a delightful ending to dinner or paired with coffee for a mid-morning treat, this cake is sure to impress. Perfect for gatherings or just to satisfy a sweet tooth, it's time to make this crowd-pleasing Blueberry Sour Cream Cake your new go-to dessert!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 1.5 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan and set aside.
In a medium-sized bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar using an electric mixer, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
On low speed, mix in the dry ingredients in three additions, alternating with 1 cup of sour cream in two additions. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat. This prevents them from sinking to the bottom of the cake.
Gently fold the floured blueberries into the batter using a spatula. Be careful not to overmix to avoid crushing the blueberries.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with 2 tablespoons of powdered sugar, if desired.
Slice, serve, and enjoy your Blueberry Sour Cream Cake!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 32.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
