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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!

Blueberry Sour Cream Cake

Manila Spoon
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!
4.74 from 26 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12
Calories 323 kcal

Ingredients
 

For the Cake

  • 2 cups flour plus 2 Tbsp extra, separated
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup (8 oz) sour cream, you may substitute with plain or Greek (plain yogurt)
  • 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

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)

Instructions
 

For the Cake

  • Preheat oven to 350F/180C. Lightly grease a bundt pan.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • Roll the blueberries in the 2 tbsp flour until fully 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 floured berries gently.
  • Transfer the batter to the prepared pan. Bake for about 50-55 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.

For the Lemon Glaze

  • 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.

Notes

TIPS & TRICKS
*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 or avocado oil if you don’t have fruity or light olive oil.
*Rolling the blueberries in flour ensures that they don't sink to the bottom of the pan so don't omit this. This will make sure that the blueberries are nicely distributed all over the cake.
*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!
 

Nutrition

Calories: 323kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 188mgPotassium: 69mgFiber: 1gSugar: 29gVitamin A: 174IUVitamin C: 3mgCalcium: 72mgIron: 1mg
Keyword blueberry breakfast cake, blueberry cake with lemon glaze, blueberry coffee cake, blueberry sour cream cake, blueberry sour cream coffee cake, blueberry sour cream dessert, lemon blueberry sour cream cake
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