Blueberry Sour Cream Cake


I think some blogs call this time of the week Wordless Wednesday.  As tempting as this idea may be after a long day like today, I can’t just give you a picture of this cake and leave it at that.  It was a surprise hit both at home and at the office.  The recipe surprised me not because I didn’t have confidence in it but because I had never baked a cake using sour cream this way before.  It replaces the milk for the custard component and I wasn’t sure how it would turn out.  Admittedly, the cake took a bit longer to set than the time prescribed in the recipe but gosh, it brought the freshness of springtime to my kitchen–perfect for this unseasonably warm weather we’ve been having.

Because of its light texture I may have fooled myself into thinking that this was an equally light dessert.  No matter.  The sour cream and blueberries were a perfect match.  The custard layer melts in your mouth and the slightly firmer cake added just a hint of sweetness.  The pictures don’t do this cake justice–I was a bit premature about taking the pictures so it looks a bit runny.  However, an overnight rest in the refrigerator properly set the custard, also allowing enough time for the cake’s flavors to develop.  The recipe called for a topping of two cups of fresh blueberries before serving but I had another idea.  I’ve soaked blueberries in Cointreau before here, so I thought it would work here, too.  Yes, it did!

This is my top recommendation of the year so far.  You will not be disappointed.  If you can bake it the night before you plan to serve it, even better.


Blueberry Sour Cream Cake

* From Great Desserts from Great Chefs

  • 1 – 1 1/4 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1 large egg
  • 2 cups sour cream (I used organic, full-fat sour cream)
  • 2 large egg yolks
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces, at room temperature
  • 4 cups blueberries
  • 1 1/2 teaspoons baking powder

Preheat your oven to 350ºF.  Lightly butter a 9-inch round springform pan.

For the base:

In the bowl of an electric mixer, blend 1 cup of the flour, 1/2 cup sugar, and the baking powder.  Add the butter and mix until smooth.  Add the egg and mix again.  The dough will be very, very soft.  Use the remaining flour to gather the dough into a loose ball.  I sprinkled a bit to the mixture and on my hands and didn’t need the rest of the flour.  Cover with plastic wrap and refrigerate for around 30 minutes.

For the custard:

Using the electric mixer again, beat the sour cream and the remaining 1/2 cup sugar until the latter is almost dissolved.  Blend the yolks into the mixture one at a time.

Press the dough evenly into the bottom of the springform pan and about 1 inch up the sides.  I ended up having to use an icing spatula to make the job easier.  Pour half the blueberries on top of the dough and add the sour cream mixture.

Bake for 35 – 40 minutes  or until the center is set.  Despite my oven keeping an accurate temperature and using the convection feature (which usually speeds up the baking process), I still had to add another 5 – 8 minutes of cooking time.  Just FYI.

Let cool at room temperature for 45 minutes then refrigerate for 3 – 4 hours.  I would recommend refrigerating longer. This gives the cake ample time to set properly and it actually tastes better the next day.

Remove from the springform pan and top the cake with the remaining two cups of bluberries…or…

You can macerate the blueberries in Cointreau like I did.  Much better, in my opionion.  Instructions for that here.  Enjoy


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  1. Wordless Wednesday for a cake like this? Hell no!!!! First off, I love your plate. Secondly, you studded that cake with blueberries and it looks showstopping! I agree with you, I might be skeptical with the sour cream replacement for the custard instead of milk. But hey, if it works, it works. I am imagining how this tastes… luscious, creamy, slightly tart and just oh so good!

  2. So glad you gave words to this post too! omg omg omg look at that cake. I so need to try this cake. Every time you post a dessert that really entices me and I try it it’s a success so I already know I can trust this one! Thanks for the recipe 🙂

  3. What a beautiful cake. It looks absolutely divine, and what an interesting way to use sour cream!

  4. What beautiful photos, Jean. Love your pretty plate. This cake sounds amazing! Any kind of cream and blueberries are a match made in heaven. And Cointreau-soaked blueberries…yum! Glad to hear this cake was a bit hit at home and work…lucky people.

    • Thanks, Trish. The plate is a prop–I only have two. I believe it’s a Wedgewood/Martha Stewart collaboration. I’m glad everyone seems to like it. 🙂

      I just love blueberries–so glad that the sour cream worked. It gave this cake a lighter feel and I like that. Have a great weekend! 🙂

  5. Oh my word does that cake look sooo good. I LOVE blueberries in desserts but I think I’d especially like blueberries soaked in Cointreau! What a great idea. Your cake is just gorgeous! 🙂

  6. this looks absolutely incredible. Trader joes on Masonic has been selling vats of blueberries and now I know what to with them! Thanks for getting me over hump day!

  7. It looks so tasty. I will bake this for sure! Thank you for sharing.

  8. Amazing photos, love this combo and sounds so yum!

  9. This is a real beauty of a dessert, the tang of the sour cream must be great with the blueberries and it’s so pretty too!

  10. oh Jean
    what a delicious looking cake! I hear it calling to me….that wonderful sour cream topping with those luscious blueberries. How I wish I could have a piece right now! I’m with you on this being a light dessert

  11. That cake looks very good i like snaps and your recipe!

  12. Jean this looks so yummy. At first glance it looks like a cheesecake but am sure it tastes better. I love blueberries and sour cream combination!

  13. This cake sounds wonderful! I can imagine how delicious it is. I love baking with sour cream as it makes baked goods so moits and delicious.

  14. Jean this cake is perfection. I love blueberries and I really like the sour cream addition. Looks super moist and flavorful!

  15. Your custard sounds really good…creamy and delicious…my kind of a dessert!

  16. What a delicious cake! Love sour cream in a cake – it adds that creaminess and tang all at the same time. Okay – adding the cointreau is magical. Great photos too! I bet the folks at your office had big smiles on their faces!!

  17. I can’t ever go wordless either! Although if i had a big bite of this in my mouth, I might be speechless!

  18. I’ve never baked custard with sour cream before. I guess I’ve only baked with sour cream once and I added it to the frosting for a chocolate cake. It looks incredibly tasty, Jean. Blueberries are a delight to bake with. They’re just so pretty!

  19. Mmm! This is absolutely something that I would LOVE! Custard and sour cream! It’s perfect for blueberry season. We’ve been eating loads of them plain and with whip cream. Haha. Thanks for posting with words, Jean. 🙂 This is something I’m definitely going to try.

  20. delicious cake looks wonderful

  21. Oh my. I do enjoy blueberries and this looks sooooo good.

  22. This looks delicious! I love blueberry desserts, especially once Maine blueberries are in season. This looks very comforting and refreshing.

  23. Jean, I can see why you can’t leave this entry wordless! This cake looks amazing. Those blueberries look so fresh and bursting with flavor. Yum…

  24. I love blueberries and this cake looks jam packed with them! Love it!!!!

  25. This cake looks amazing! The Boy isn’t a cheesecake fan, but I crave it constantly… and I have a feeling this might actually be a reasonable compromise for the two of us, since it looks like it’s got that creamy cheesecake thing without any of the cheesy flavour. I’ll have to snag some Cointreau soon so I can give it a try!

  26. So glad you gave us the words with this cake…nice post!

  27. This looks so tempting and your photos are exquisite!

  28. This looks like a perfect dessert for a spring day, but I’ll gladly eat it during the winter time as well 🙂 Beautiful looking cake!

  29. wow what a beautiful cake and amazing texture

  30. The cake looks heavenly. Will try.

  31. Beautiful photo and makes one want to jump in and start eating it.

  32. This dessert looks so delicious. The pictures are great and I can almost taste the tangg of the berries and sour cream!

  33. I totally thought I was looking at cheesecake at first. What a lovely cake.

  34. with this wordless cake I’m pretty sure you left most of us speechless Jean.
    love the plate, the cake, the blueberries, love everything.

    thanks for sharing Jean, hope you’re having a wonderful Friday

    p.s. sent you a foodbuzz friend request, hope you’ll accept it, thanks

  35. blueberries, cake, booze. a no brainer for happiness. great way to end the week 🙂

  36. Oh, I’m inspired by this wonderful combination of flavors! Those individual blueberries just jump off the screen in your photos Jean. You are an excellent photographer and should I mention baker as well?? Have a great weekend, can’t wait to see what you come up with in the kitchen next;-)

  37. Wow. Stunning. If this tastes half as good as it looks…I’ll be one happy girl. I love sour cream and blueberries, so I know I will love this. Thank you for sharing, sweetheart. I hope you have a happy Saturday. Hugs and love!

  38. Wow! That is one amazing cake! I have been making Dori Greenspan’s French Apple cake quite often this winter, but it looks like time to move on and start making this one.

  39. I can see that blueberries and cream are a match made in heaven. The colors and texture of that cake are so luscious, I would give up lunch and dinner to eat just that!

  40. I’ve got to try this. I love blueberries! This might just make the Super Bowl menu.

  41. I have an Old Fashion Sugar Cookie recipe that calls for sour cream and nutmeg. My Mom had the recipe for years. Sometimes I pan bake them with chocolate chips. Yum. The cake looks delicious.

  42. Oh my god. I really, really, really want a slice of that! Like right now. LOL. Seriously looks heavenly!

  43. I don’t think anyone’s judging from this picture. It looks creamy and, well…perfectly custardy. That’s a good thing!

  44. Steve Mushkat says:

    Mom made this cake way back when & it’s been my favorite way to use blueberries since – blueberry pie, sure, cookies with blueberries, yeah not bad…but this one hits it out of the park. For the reviewers who say the combo of cream & berries is awesome, it really is – the texture of the custard & flavor work amazingly well with the berries & crust. The hard part is waiting for it to cool off! Skip any other blueberry sour cream coffee cake recipes and do yourself the favor of making this now!!!

    Happy baking!

  45. Cornelia says:

    Just wanted to say that I’m baking this cake sooo many times and everyone I serve it loves it. So thank you very, very much for uploading this recipe. Hugs from The Netherlands.

    • Cornelia, I’m so glad that this cake has been well-loved. Thank you so much for taking the time to give me feedback!! 🙂

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