Print

Blueberry Sour Cream Cake

It's all about the blueberries in this easy-to-throw together cake.
Course Dessert
Cuisine American
Keyword sour cream cake, blueberry cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Jean | Lemons + Anchovies

Ingredients

  • 2 eggs
  • 1 cup of sour cream
  • 3/4 cup sugar add 1/4 cup more for a little sweeter cake
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon vanilla extract or almond extract
  • 1 pint fresh blueberries about 16 ounces; two or three ounces less will make it easier for the cake to cook more evenly
  • For the Frosting/Topping:
  • 1/2 cup 4 ounces cream cheese, softened
  • 1 - 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Sour cream optional; if you add sour cream the mixture will be looser and will be more like a glaze than frosting.

Instructions

  1. Preheat your oven to 350℉. Butter or spray with a nonstick baking spray the inside of the 9-inch springform pan. Line the bottom with parchment paper and spray or butter the paper, too. Set aside.
  2. In one bowl, stir together the sour cream, eggs, sugar, vanilla, melted butter and oil. In a larger bowl, whisk together the flour, salt, baking powder and baking soda.
  3. Mix the flour mixture into the sour cream mixture.
  4. Pour half the batter into the springform pan. This recipe makes for a very thick batter so you will need to spread the batter out to the edge of the pan with a spatula.
  5. Spread half of the blueberries across the top of of the batter. Spoon the remaining batter over the berries, spread with a spatula again then sprinkle the top with the remaining half of the berries.
  6. Bake for approximately 45-60 minutes, depending on your oven. Mine took one hour for the center of the cake to be done.
  7. Let rest for 10 minutes on a cooling rack before removing from the pan. I found this cake to be better after being refrigerated overnight.
  8. If serving with the frosting/topping: stir the ingredients together and spoon (frosting) or drizzle (topping) over the cake slices before serving.

Recipe Notes

* Because of the moisture from the blueberries, it is easy to undercook this cake. Be sure that a cake tester inserted into the center of the cake comes out clean before taking out of the oven.

Click here for the original recipe from A Spoonful of Thyme.