Blueberry Sour Cream Cake



My favorite summer/American fruit has got to be blueberries. Not only is it delicious, it is also very nutritious! Full-packed with anti-oxidants and considered a super-food, it’s got to be on the top of any must-eat-this list.

I love the fact that it is so easy to pick and eat as well. While other fruits can be cumbersome to peel and cut up, not with my fave berry – just wash them and they’re good to go! I know it sounds lazy, but isn’t that a good motivation to get some of your required daily 5 servings of fruits?

I may be biased but I think Michigan Blueberries are simply the best. I have tasted some blueberries from other state, especially during the off-season, and they’re not as juicy and sweet as the Michigan ones. I don’t know, I could be wrong but this is what my taste buds tell me. Blueberries from Michigan are reason enough for me to spend the summer in this lovely state. That’s why when we get the chance and the tots are up to it, we go blueberry picking.

Blueberry Sour Cream Cake baked in a Demarle Sunflower Mold. 

While my first option when blueberries abound is to just eat them on their own – oftentimes, I  like to use them for baking (if we have left-overs, that is!). This blueberry sour cream cake is now one of our summer favorites. I made it for the first time this summer and, though it was a first attempt, I thought it was pretty good. It was moist and yet light. And when you bite into those berries, the experience is complete. Besides, any cake with sour cream in it has got to be good, right? 

Try this light but tasty blueberry cake this summer. Have it for dessert or with your coffee and if you’re Brit, like my hubby, have it with cream too. For him, everything tastes even better with cream! I must agree!

Ingredients

2 cups flour plus 2 Tbsp extra (separated)
1 1/2 cups sugar*
2 tsp baking powder
1/2 tsp salt
1 cup / 8 oz sour cream (you may sub plain or Greek (plain) yogurt)
2 large eggs
1/2 cup olive oil (light or the fruity version)*
1 tsp vanilla
1 1/3 cups fresh blueberries (rolled into the 2 tbsp flour)

*You can lessen the sugar and make it to 1/4 cup less especially if you are adding a Lemon glaze otherwise the regular measurement is fine.

*You can sub with regular vegetable oil if you don’t have Olive Oil.

Procedure

Preheat oven to 350F/180C. Lightly grease a bundt pan.

In a large mixing bowl,combine all the dry ingredients. Set aside.

Roll the blueberries in the 2 tbsp flour until coated.

In another bowl, beat the eggs with the sour cream just until combined. Pour in the oil and the vanilla and mix.

Mix the wet ingredients with the dry. It will be a thick batter.

Fold in the berries.

Transfer the batter to the prepared pan. Bake for about 40-45 minutes or until a tester inserted in the middle comes out clean or with only a few crumbs clinging to it.

Let it cool in the pan for at least half an hour before transferring it to a wire rack to cool completely.


Sprinkle with confectioner’s sugar if you like. Enjoy your delicious blueberry cake! If you fancy doing a bit more to it – why not drizzle some Lemon-Glaze on top to provide extra tang and yumminess! Just lessen the sugar in the batter by 1/4 cup if you decide to add the glaze and it’s the perfect combination of sweet and tang or if you prefer just make it as usual. Either way it’s fantastic! 

For the
Lemon-Glaze

1 cup, confectioner’s sugar (powdered sugar)
2-3 Tablespoons Lemon
juice (depending on the tartness and thickness of the glaze that
 you prefer so feel free to adjust).

Place the powdered sugar and lemon juice in
a mixing bowl. Beat until it reaches a smooth and pourable
consistency. Easy! Let the cake cool completely before you add the glaze. 



If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy and convenient printing.


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37 Comments

  1. August 10, 2012 / 11:22 am

    Just woke up and of course, now this is what I want for breakfast 🙂

    Great recipe, my 'must-try' list is getting way too long!

  2. August 10, 2012 / 1:35 pm

    Who can resist blueberries, Jen? Well, especially in a cake!

  3. August 10, 2012 / 11:31 pm

    Would it be ok to use frozen blueberries in this recipe?

  4. August 11, 2012 / 1:40 am

    Yes, I often use frozen blueberries when I make my muffins so I don't see why it cannot be used in a cake. I read somewhere that it's better not to defrost the berries so they retain their shape. Hope it works for you, Lisa! Thanks for dropping by! 🙂

  5. August 11, 2012 / 11:10 am

    This looks so yummy.It would go well with that coffee that is sitting to my left 🙂
    Also thanks again for the lovely blog award. I will work on my post today. Times have been super busy but I wanted to let you know again that the award is much appreciated!
    Happy weekend,

    Christine

  6. August 11, 2012 / 12:16 pm

    Thanks for dropping by Christine! No pressure, take your time. Love seeing your posts on Facebook!

  7. September 11, 2012 / 8:06 pm

    This sounds delicious. I love all things blueberry! Terese Burns shared the link… Have you tried this using Greek yogurt in place of the sour cream? I often exchange these two ingredients and have had no change in texture or taste. I agree…Michigan blueberries are wonderful. (I live in FL…but my neighbor owns several blueberry farms in MI and GA. He deals in frozen blueberries)

  8. September 11, 2012 / 9:11 pm

    Hi Jane! Sometimes I do exchange yogurt with sour cream, especially if I ran out of sour cream. Haven't tried the greek variety though (we often end up eating it instead!) but heard it's pretty good. Thanks for the tip and for dropping by!

  9. October 21, 2012 / 11:28 am

    Read this last night from a Facebook link…got the ingredients this morning and now it's baking in the oven! I can't wait to try it. Looks too, too good!

    • October 22, 2012 / 1:28 am

      Hi Brianna! Thank you so much for dropping by, I hope you enjoyed it. I actually made it last night and brought it to church today.

  10. November 2, 2012 / 1:43 pm

    Love blueberry in anything. Tried a loaf with Orange, blueberry and yogurt combination and it was really yummy…but didn't get a chance to post it yet. This cake looks yummy. Nice clicks too!!

    • November 4, 2012 / 9:20 pm

      Thanks, Shibi! Michigan has the best blueberries so I love them a lot and usually freeze a big batch. The loaf you mentioned sounds delicious!

    • January 14, 2013 / 2:27 am

      Thanks! It's one of my faves and often requested by friends too.

  11. March 3, 2013 / 2:23 pm

    It is the oven as I am typing.Can't wait for it to be done.

    • March 4, 2013 / 1:46 am

      Thanks, Judith! I hope you like, it. We love this cake!

  12. March 29, 2013 / 11:41 am

    Can v use other than blue berry?? if so with one vl b best

  13. March 31, 2013 / 2:54 am

    I have tried strawberries and they're good (though not exactly this recipe but pretty similar)…I would imagine raspberries would be great too but won't be too sweet! Thanks for asking.

  14. July 27, 2013 / 10:12 pm

    mine took 50 minutes to bake but it was so delicious!

    • July 27, 2013 / 10:15 pm

      Thanks, LunaBird! Glad you enjoyed it. Thanks for letting us know. 🙂

  15. July 27, 2013 / 10:13 pm

    Mine took 50 minutes to bake but it was delicious!

    • August 27, 2013 / 2:43 pm

      Heating and oven temps vary so we often have to adjust baking time. Glad it all worked well for you Luna. 🙂

  16. August 25, 2013 / 1:10 pm

    What a good idea for breakfast, even for the afternoon tea, I love it, thank you for sharing, liên

  17. Anonymous
    August 26, 2013 / 2:19 pm

    What kind of flour? I'm new to this.

    • September 23, 2013 / 9:09 pm

      All-purpose flour is all that you need. Hope that helps.

  18. Anonymous
    August 26, 2013 / 2:55 pm

    I don't have a bundt pan, , maybe I could make muffins??

    • September 23, 2013 / 9:09 pm

      Yes, I do make this with muffins! Wonderful!!! Please let us know.

  19. Anonymous
    August 27, 2013 / 1:43 pm

    I made this last night, and all I have to say is WOW!! I used raspberries instead of blueberries and about 1/3 c. of vanilla yogurt due to running out of sour cream, and it tasted amazing! I think next time I will try the same recipe in muffin tins. Thanks for the recipe! Becky

  20. August 27, 2013 / 2:40 pm

    Hello! I may not know your name but you surely made my day! Thanks for the feedback and it is wonderful to know that you enjoyed it much. Thanks for stopping by.

  21. September 18, 2013 / 1:56 pm

    Abby, this sure looks yum!! bookmarking it to try it out with strawberries!!

    • September 23, 2013 / 9:10 pm

      Hi Nisa! I do have a strawberry recipe for this if you wish to check it out. Thanks for stopping by. 🙂

  22. Anonymous
    October 4, 2013 / 5:45 am

    And thank you so much for adding the Bible scripture to your page! I know so many people were blessed by that today. I'm sending it to my cousin who has just had a miraculous recovery…she almost died from numerous complications from what was supposed to be just a typical knee replacement surgery. To my fellow Christians who read this: could you please pray for my cousin, Pat, that will continue to heal and that God will be glorified through her ordeal. :+)

  23. May 30, 2016 / 9:30 pm

    Hi Abby, now how did you know I just bought six boxes of blueberries at the fruit stand day before yesterday ? Lol. They poured them into a lunch sized paper bag, and before we got home (about 4 miles) we had eaten handfuls of them, and perhaps some dirt and bugs too lol. Also picked up a flat of strawberries. Thank you for this recipe! I can't wait to try it. (If there are any blueberries left! Lol

  24. July 9, 2017 / 4:02 pm

    Heading to the kitchen…I knew there was a great reason to keep blueberries in the freezer!

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