This Blueberry Sour Cream Cake tastes as yummy as it looks! Many have made this cake and are always happy with the result. Have it on its own or drizzle some sweet-tangy lemon glaze on top. Always comes out moist and delish!
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!
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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.
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!
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.
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“Be merciful to me, O God, be merciful to me, for in you my soul takes refuge; in the shadow of your wings I will take refuge, till the storms of destruction pass by.” Psalm 57:1