Best 19 Blueberry Sour Cream Cake Recipes

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Embark on a culinary journey to discover the ultimate blueberry sour cream cake recipe, a symphony of flavors that will tantalize your taste buds and leave you craving more. This delectable cake masterfully combines the sweet and tangy notes of blueberries with the velvety richness of sour cream, creating a moist, tender crumb that melts in your mouth. Whether you're a seasoned baker or a novice in the kitchen, we'll guide you through the steps to create a blueberry sour cream cake that will be the star of your next gathering or a delightful treat to indulge in anytime.

Check out the recipes below so you can choose the best recipe for yourself!

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

This is a spin on traditional coffee cake that me and my fiance love!

Provided by Mrs.Encinas:)

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
½ teaspoon vanilla extract
1 ½ cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
  • Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.2 g, Cholesterol 87.7 mg, Fat 30 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 14.9 g, Sodium 224.7 mg, Sugar 63 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRY SOUR CREAM POUND CAKE



Blueberry Sour Cream Pound Cake image

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM



Blueberry-Sour Cream Pound Cake with Lemon Cream image

We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
3 sticks softened unsalted butter, plus more for pans
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups blueberries
2 tablespoons sanding sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons lemon zest

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
  • Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

BLUEBERRY SOUR CREAM BUNDT® CAKE



Blueberry Sour Cream Bundt® Cake image

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Provided by B L

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4 eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
  • Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
  • Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
  • While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE



Rhubarb Blueberry Sour Cream Coffee Cake image

This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.

Provided by annlouise

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup packed brown sugar or 1 cup sucanat
1/2 cup butter, softened
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb, cut into 1/2-inch pcs
1 cup blueberries
1/2 cup chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted

Steps:

  • Cream butter and brown sugar; mix in egg.
  • Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
  • Fold in rhubarb and berries.
  • Mix nuts, sugar, cinnamon and butter, and spread over top.
  • Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.

SPLENDA BLEND BLUEBERRY SOUR CREAM POUND CAKE



Splenda Blend Blueberry Sour Cream Pound Cake image

I created this recipe from a basic Splenda Pound Cake Recipe by adding fresh or frozen blueberries. Each time I have made it it has always been a big hit. I recently made it at a Reunion where I featured 28 different dessert items, and this was one of them. I really enjoy and love this recipe, and most diabetics really appreciate...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 1h50m

Number Of Ingredients 10

3 c sifted cake flour
1 1/2 c splenda sugar blend for baking
1/4 tsp baking soda
1 c butter, softened( 2 sticks)
6 large eggs, room temperature
1 c sour cream (room temperature)
2 tsp pure vanilla extract
1 tsp orange extract
1 tsp butter flavor extract
2 c fresh or frozen blueberries

Steps:

  • 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or 12 cup bundt pan, or use Bakers Joy, it has flour already in the can. set aside.
  • 2. Combine flour, Splenda sugar blend and baking soda in a large mixing bowl. add the softened butter. Then turn on mixer to lowest speed to combine flour with butter until well mixed.
  • 3. In a medium size bowl, combine the eggs, sour cream and all of the extracts. whisk until blended. Then pour about 1/4 of egg mixture into flour mixture and blend on low until combined. Beat at medium speed for about half to one minute. Scrape down sides of bowl, and repeat until all of egg mixture is incorporated into cake batter. Scrape down sides of bowl. Next toss blue berries with about 1 1/2 tablespoons of all purpose flour, and then gently mix into cake batter. Then pour batter into prepared pan.
  • 4. Bake in preheated oven for 1 hour and 20 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes then invert cake onto wire rack and allow to cool completely.
  • 5. Please note that I added the addition of orange Extract and butter flavor to the cake, to add a little punch of flavor to the blueberries. It is always a very good & moist cake, and was appreciated by many. The addition of flour to the Blueberries helps to keep them evenly distributed through out the cake, and prevents them from all floating to the bottom.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

This is always a popular cake at potlucks and for brunch. I get many requests for this recipe.

Provided by mary Armstrong

Categories     Cakes

Number Of Ingredients 14

1/2 c dark brown sugar, firmly packed
2 tsp cinnamon
1 c coarsely chopped walnuts
4 Tbsp unsalted butter, softened slightly
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp.
1 c sugar
2 large eggs
1 c sour cream
2 tsp vanilla
1 pt fresh blueberries

Steps:

  • 1. Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
  • 2. Topping: Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
  • 3. Cake: In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
  • 4. In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
  • 5. Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.

BLUEBERRY SOUR CREAM POUND CAKE



Blueberry Sour Cream Pound Cake image

Make and share this Blueberry Sour Cream Pound Cake recipe from Food.com.

Provided by Janet W

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup sour cream
1/2 cup blueberries

Steps:

  • Bring butter eggs and sour cream to room temperature.
  • Combine flour, baking powder and baking soda; set aside.
  • In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
  • Gradually add sugar, beating about 10 minutes or until very light and fluffy.
  • Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
  • Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
  • Add blueberries, beating on low speed for 30 seconds.
  • Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
  • Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
  • Cool on rack for 10 minutes. Remove from pan.

Nutrition Facts : Calories 278.5, Fat 13.3, SaturatedFat 7.8, Cholesterol 92.9, Sodium 117.8, Carbohydrate 36, Fiber 0.7, Sugar 20.9, Protein 4.3

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

Make and share this Sour Cream Blueberry Coffee Cake recipe from Food.com.

Provided by kansashortcake

Categories     Breads

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
1 cup reduced-fat sour cream (8oz)
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries, fresh (or frozen)
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons butter, cold

Steps:

  • Preheat oven to 350.
  • In a large bowl combine the first five ingredients.
  • In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square pan coated with cooking spray.
  • For topping in a bowl combine the brown sugar, oats, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter.
  • Bake at 350 for 40-45 mins, until toothpick comes out clean.
  • Cool on wire rack.
  • *if using frozen blueberries do not thaw**.

Nutrition Facts : Calories 324.3, Fat 11.5, SaturatedFat 4.2, Cholesterol 40.8, Sodium 220.1, Carbohydrate 51.1, Fiber 1.7, Sugar 25.2, Protein 4.9

"BOSCOE'S" BLUEBERRY ORANGE SOUR CREAM COFFEE CAKE



Categories     Cake     Fruit     Brunch     Bake     Quick & Easy

Yield 24 24 pieces

Number Of Ingredients 15

Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
1-1/2 cups granulated sugar
2 large eggs at room temperature
1 cup sour cream
1 tablespoon GOOD vanilla extract
2 teaspoons Grand Marnier
Zest of one orange
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 lb 5 oz of home made blueberry pie filling, or 1-21 oz can blueberry pie filling
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons (generous) cinnamon

Steps:

  • Preparation: Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Grand Marnier and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread blueberry filling evenly over batter. Cover blueberry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

This was my Silver Bowl Winner at the Burlington County Farm Fair Culinary Competiton here in NJ for 2010. The recipe is detailed & a bit laborous, but so worth it. I have not met anyone that has not enjoyed this cake. I hope you do too! Happy Baking!!

Provided by Patti Rahilly- Jones

Categories     Cakes

Time 1h45m

Number Of Ingredients 24

FOR THE STREUSEL: MAKE THIS FIRST AND SET ASIDE
3/4 c flour
3/4 c sugar
1/2 c dark brown sugar, divided
2 Tbsp cinnamon
2 Tbsp butter, cold
1 c chopped pecans
FOR THE CAKE:
1 c fresh blueberries, washed and dried
1 tsp fresh grated lemon zest
1 1/2 c sour cream (regular not low fat)
1 Tbsp vanilla
2 1/4 c flour
1 1/2 c sugar
1 Tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
4 eggs
3/4 c soft butter
VANILLA BUTTER GLAZE:
3 Tbsp melted butter
1 1/2 tsp vanilla
2 c 10 xx confectionary sugar
3 Tbsp milk or more as needed for drizzling

Steps:

  • 1. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
  • 2. For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
  • 3. For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.

RICH BLUEBERRY SOUR CREAM CAKE



Rich Blueberry Sour Cream Cake image

My mother has been giving me all her old written recipes, she is off all treatments, and I guess she is handing me down her legacy. She used to be an awesome baker and sure hope she wrote this recipe down correctly, cause it was one of my favorites! I hope someone will try it and let me know how it comes out, or how it can be improved upon...or if the steps are even correct (!), I am SO not a baker! Some of the instructions do not make a whole lotta sense to me, because I do not bake, but maybe some of you can come up with something and make this work!

Provided by Crabzilla

Categories     Dessert

Time 50m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

1/2 cup sweet butter (unsalted)
1 cup sugar
3 eggs
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup packed brown sugar
2 cups blueberries (fresh is best)

Steps:

  • Preheat oven to 325 degrees.
  • Generously grease a 9x13x2 pan.
  • Cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding).
  • Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
  • Top off with remaining batter and bake for 45-50 minutes.
  • Cool in pan (on a rack) for 25-30 minutes.

BLUEBERRY SOUR CREAM COFFEE CAKE DECADENT!



Blueberry Sour Cream Coffee Cake Decadent! image

I love this coffee cake! So easy to make, but beware, this is not for the calorie conscience. I don't recall where I found this excellent recipe. Cooks Note: Please use fresh blueberries, if you use frozen, cook a bit longer.

Provided by Loves2Teach

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
  • Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan.
  • In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
  • Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
  • Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.
  • Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 456.6, Fat 23.7, SaturatedFat 12.8, Cholesterol 84.3, Sodium 213.6, Carbohydrate 59.4, Fiber 1.3, Sugar 44.4, Protein 4.1

BLUEBERRY SOUR CREAM POUND CAKE



Blueberry Sour Cream Pound Cake image

One of my sons absolute favorites. My little Blueberry boy is what I call him. This is so moist and delicious. Enjoy! TOH recipe

Provided by Cassie *

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 15

1 c butter, softened...( do not substitute)
3 c sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
6 eggs
3 c all purpose flour
1/4 tsp baking soda
1 c sour cream
3 c fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)
BLUEBERRY SAUCE
1 c sugar
1/4 c cornstarch
1/2 c cranberry juice, concentrate
6 c fresh or frozen blueberries

Steps:

  • 1. Preheat oven to 350 degree. Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
  • 2. In a large mixing bowl; cream butter and sugar. Beat in extracts. Add one egg at a time, mixing well after each addition.
  • 3. Combine flour and baking soda; add to the creamed mixture alternating with sour cream. Fold in blueberries.
  • 4. Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
  • 5. For the blueberry sauce: In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake. Enjoy!

FRESH BLUEBERRY / SOUR CREAM UPSIDE DOWN CAKE



Fresh Blueberry / Sour Cream Upside Down Cake image

One moist and blueberry delicious cake! Enjoy!

Provided by Cassie *

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 13

1/4 c butter
3/4 -1 c brown sugar, packed
1/4 c fresh squeezed orange juice
1 pt fresh blueberries - or about 1 1/2 cups
1 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 tsp baking powder
1/2 c milk plus 2 tablespoons
1/3 c sour cream
1 egg
5 Tbsp butter, melted
1/4 tsp each - orange extract & almond extract

Steps:

  • 1. Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
  • 2. Stir in orange juice and evenly distribute the blueberries. Set aside.
  • 3. In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
  • 4. Pour milk mixture into the dry mixture and stir just until all is moistened.
  • 5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
  • 6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
  • 7. Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.

BLUEBERRY SOUR CREAM CRUMB CAKE



Blueberry Sour Cream Crumb Cake image

It's blueberry season again. I am always looking for new recipes to use up those leftover berries in the fridge. I came up with this one using an old recipe and tweaking it with sour cream which makes it moist. Some coffee cakes dry out within a day but this one will surprise you. Bursting with fresh blueberries, this cake is...

Provided by Laurie Lenartowicz

Categories     Other Breakfast

Time 55m

Number Of Ingredients 19

CAKE BATTER
2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c butter, softened
1 c sour cream
1 1/2 tsp vanilla extract
1 large egg
1 c fresh blueberries
CRUMB TOPPING
1/2 c all purpose flour
1/2 c granulated sugar
3/4 tsp ground cinnamon
1/4 c cold butter cut into pieces
OPTIONAL GLAZE
1/2 c confectioners' sugar
1 1/2 tsp milk
1/4 tsp vanilla or lemon extract

Steps:

  • 1. Grease a 9 inch round or square cake pan. Preheat oven to 350 degrees
  • 2. Mix the crumb topping in a small bowl with a fork or clean fingers. Set aside.
  • 3. In a medium bowl, mix the batter ingredients together (except for the blueberries) until all dry ingredients are moistened. Batter will be stiff. Fold in blueberries. Spread batter into prepared pan. Bake for 35-40 minutes until a toothpick tests dry in center of cake. Cool in pan for ten minutes. Remove to a cake dish.
  • 4. Prepare the glaze topping . Stir until the glaze is of consistency to drizzle. A few more drops of milk may be used if needed. Drizzle glaze over slightly warm cake. May be served warm or cold. Keep covered tightly at room temperature.

Tips:

  • Use fresh, ripe blueberries for the best flavor and texture. You can also use frozen blueberries, but be sure to thaw them and drain them thoroughly before using.
  • If you don't have a bundt pan, you can use a standard 9x13 inch baking pan. Just increase the baking time by about 10 minutes.
  • Don't overmix the batter. Overmixed batter can make the cake tough.
  • Be sure the cake is completely cool before frosting it. This will help prevent the frosting from melting.
  • You can store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Blueberry sour cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist and fluffy cake is packed with blueberries and has a tangy cream cheese frosting. This cake is sure to be a hit with everyone who tries it!

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