Juicy Blueberry Sour Cream Cake
This Blueberry Sour Cream Cake combines the tanginess of sour cream with the sweetness of blueberries to create a moist and flavorful dessert perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve the cake with whipped cream or vanilla ice cream.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
Notes
Pro Tips: Use fresh blueberries for the best results. Coat them in flour to prevent sinking. Ingredient Substitutions: Substitute sour cream with Greek yogurt for a different flavor. How to Serve: Best served with whipped cream or ice cream. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Cake can be made a day in advance and stored in the refrigerator.