Best 15 Rich Blueberry Sour Cream Cake Recipes

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Indulge in the delightful journey of baking a rich and tantalizing blueberry sour cream cake, a confection that marries the vibrant flavors of fresh blueberries with the velvety smoothness of sour cream. This delectable treat promises a symphony of textures and flavors, with a moist and tender crumb that melts in your mouth, perfectly complemented by the burst of juicy blueberries and the tangy zest of sour cream. As you embark on this culinary adventure, discover the secrets to crafting this captivating cake, ensuring every bite is a celebration of goodness and leaving your taste buds craving more.

Let's cook with our recipes!

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 CAKE



Blueberry Sour Cream Cake image

Lovely, moist and full of blueberries, this cake is perfect to enjoy any time of day.

Provided by Jennifer

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

2 cups all-purpose flour (measured using the stir, spoon and level method)
2 tsp baking powder
1/4 tsp salt
3 large eggs (at room temperature)
1/2 cup sour cream (full fat, at room temperature)
3/4 cup white granulated sugar
6 Tbsp vegetable oil (or canola or other neutral tasting oil (100ml))
2 cups fresh blueberries (or frozen blueberries (not thawed), for topping)
1-2 Tbsp white sugar (for topping)
Confectioners/icing sugar (for garnish)

Steps:

  • Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
  • With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
  • Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
  • Scatter the blueberries on top of batter, then sprinkle with the white sugar.
  • Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
  • Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
  • Serve dusted with confectioners/icing sugar, if desired.

Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 59 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

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 CAKE



Blueberry Sour Cream Cake image

This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.

Provided by Judy from Hawaii

Categories     Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1/2 cup soft butter or 1/2 cup margarine
1 cup sugar
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries
1 teaspoon vanilla

Steps:

  • Cream butter& sugar.
  • Add eggs one at a time, beating well after each addition.
  • Sift dry ingredients together.
  • Add gradually to egg mixture, alternating with sour cream, ending with flour.
  • Stir in vanilla, then fold in blueberries.
  • Pour into a greased& floured 9 by 13" pan.
  • Bake at 325 for 45-50 minutes, or until cake tests done.
  • Cool in pan for 10 minutes, then remove to rack for final cooling.
  • (Or just leave in pan.).

Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6

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

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 CAKE



Blueberry Sour Cream Cake image

A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)

Provided by Dee514

Categories     Dessert

Time 1h20m

Yield 1 9inch cake, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups fresh blueberries, stems removed
1 (16 ounce) container sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream, for topping
1/4 cup powdered sugar, for topping

Steps:

  • In a large bowl, cream butter.
  • Add sugar, beating well at medium speed on electric mixer.
  • Add egg, beat well.
  • In a small bowl, combine flour and baking powder.
  • Add flour mixture to creamed mixture and and mix until blended.
  • Stir in vanilla.
  • Pour batter into a greased 9 inch springform pan.
  • Sprinkle berries over the batter.
  • In a small bowl, beat egg yolks.
  • Add sugar, vanilla and sour cream to egg yolks, combine well.
  • Pour sour cream mixture over blueberries.
  • Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
  • Cool on wire rack.
  • When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
  • To serve, carefully remove sides from pan.
  • Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
  • In small bowl, beat cream and sugar until soft peaks form.
  • Spoon 1/2 the cream on top of cake.
  • Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
  • Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

Nutrition Facts : Calories 646.6, Fat 42.7, SaturatedFat 26, Cholesterol 191.6, Sodium 210.4, Carbohydrate 61.5, Fiber 2.4, Sugar 36.3, Protein 7.3

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

NOVA SCOTIA BLUEBERRY CREAM CAKE



Nova Scotia Blueberry Cream Cake image

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Provided by Paul

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  • In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
  • In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  • Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g

BLUEBERRY-SOUR CREAM COFFEECAKE



Blueberry-Sour Cream Coffeecake image

This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn't call for powdered sugar, but I like to sprinkle that on coffeecake.

Provided by VickyJ

Categories     Breakfast

Time 40m

Yield 16 squares, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups Bisquick baking mix
2/3 cup sugar
1/4 teaspoon nutmeg
1 large egg
3/4 cup light sour cream
1/3 cup milk
1 1/2 teaspoons vanilla
1 1/2 cups fresh blueberries (or frozen)
powdered sugar (to garnish) (optional)

Steps:

  • Preheat oven to 350°.
  • Spray an 8x8-inch cake pan with butter-flavored cooking spray.
  • In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
  • In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
  • Make a well in the center of the dry ingredients; pour in the liquid.
  • Stir well to combine.
  • Fold in the blueberries.
  • Spread batter evenly into prepared cake pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  • Place pan on a wire rack to cool.
  • Serve warm or room temperature.

Nutrition Facts : Calories 230.9, Fat 7.1, SaturatedFat 2.8, Cholesterol 32.7, Sodium 272.6, Carbohydrate 38.1, Fiber 1.2, Sugar 22.4, Protein 4

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.

BLUEBERRY SOURED CREAM CAKE



Blueberry soured cream cake image

The slight sourness of the blueberries in this recipe is complemented by the addition of soured cream to the cake and icing to give a more delicate flavour.

Provided by willvousden

Time 1h25m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/fan 160C/gas 4. Butter and line with baking paper the base of a 23cm round cake tin.
  • Beat together the butter, sugar, eggs, flour, baking powder, and vanilla in a bowl for 2-3 minutes until pale and well mixed. Beat in 4 tablespoons of the soured cream and then stir in half of the blueberries.
  • Pour the mixture into the cake tin and level it off and bake for 50 minutes or until firm and slightly springy to the touch. Put a sharp knife in it and check that it comes out with no mixture on it to be sure it's cooked through. Cool for 10 minutes then tip out of the tin, remove the paper, and tip back onto a rack to finish cooling.
  • Beat the soft cheese with the icing sugar and the remaining soured cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.

BLUEBERRY BREAD WITH SOUR CREAM



Blueberry Bread with Sour Cream image

I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!

Provided by Smiley:D

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup white sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh blueberries
cooking spray
¾ cup white sugar, divided
1 teaspoon lemon zest
¼ cup lemon juice

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
  • Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
  • Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
  • Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
  • While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
  • Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g

Tips:

  • Prep Your Ingredients: Before you start baking, make sure all of your ingredients are measured and ready to go. This will help you stay organized and avoid any scrambling during the baking process.
  • Use Fresh Blueberries: For the best flavor, use fresh blueberries in your cake. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them completely before using.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the Cake in a Springform Pan: A springform pan will make it easy to remove the cake from the pan after it has baked.
  • Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.

Conclusion:

This rich blueberry sour cream cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and flavorful cake layers, creamy sour cream frosting, and sweet blueberry filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this blueberry sour cream cake a try. You won't be disappointed!

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