Blueberry Sour Cream Cake

This cake is amazingly easy and ultra scrumptious! With its moist, tender crumb and berry sweetness, it can be enjoyed for breakfast and dessert.

This cake is so delicious, you won’t even need frosting. Courtesy of Amy Dong

View the print-ready version of this recipe.

Why This Recipe Stands Out

It’s the season for all things berries, which means we’re whipping up delicious desserts like Healthy Blueberry Crumble and this perfect Blueberry Sour Cream Cake. Here’s why we love this recipe:

• Moist and Tender: Sour cream works together with juicy blueberries to make this cake ultra-moist, tender, and satisfying.
• No Frosting Required: Blueberry Sour Cream Cake is so good, it doesn’t require any frosting – one less step separating you from indulging in this cake.
• Perfect for Meal Prep: Blueberry cake keeps wonderfully in the fridge or freezer making it perfect for meal prep.
• Versatile: You can enjoy this cake for breakfast, brunch, or dessert; and the options for recipe variations are endless!

Key Recipe Ingredients

Courtesy of Amy Dong

• Butter—Butter keeps cake moist and imparts amazing flavors and smells.
• Granulated Sugar—Granulated sugar provides a light, airy sweetness to this cake.
• Eggs—Two eggs are all that’s needed to help blueberry cake hold together.
• Sour Cream—Sour cream is acidic and creamy making this cake ultra-moist and tender. Don’t worry, you can’t taste the tanginess at all.
• Blueberries—Fresh, juicy blueberries are best. They create beautiful little bursts of color and sweetness in our cake.
• Vanilla Extract—Of course, we can’t forget the vanilla extract for dreamy smells and amazing vanilla flavor.

Substitutions and Variations

Check out our favorite recipe variations for Blueberry Sour Cream Cake:

• Change the Berry: Try swapping the blueberries in this recipe for blackberries, raspberries, strawberries, or even cherries. Take a look at this Fresh Strawberry Cake with Cream Cheese Frosting.
• Make it a Coffee Cake: Add some cinnamon-sugar streusel topping to this cake for a bright, blueberry spin on coffee cake.
• Add Some Lemon: Lemon pairs famously well with fresh berries (especially blueberries). We love adding some fresh lemon zest to this cake when we have extra lemons lying around.
• Add a Topping: Although blueberry cake shines bright on it’s own, feel free to spruce it up with your favorite toppings. We love a dollop of this Stabilized Whipped Cream, cream cheese frosting, or a simple glaze.

Step-By-Step Recipe Instructions

Cream softened butter and sugar in the bowl of a stand mixer until fluffy. Mix in eggs, sour cream, and vanilla extract.

Courtesy of Amy Dong

Combine dry ingredients in a separate bowl.

Courtesy of Amy Dong

Fold dry ingredients into wet ingredients until barely combined. Then, fold in 1 cup of blueberries. Pour batter into prepared Springform pan and sprinkle remaining blueberries on top.

Courtesy of Amy Dong

Bake at 350F for 65-70 minutes. Let cool completely before removing sides of pan. Enjoy!

Courtesy of Amy Dong

How To Prep Ahead

While this cake is already super easy, there are a few ways to prep your ingredients in advance to make it a breeze. Here’s our best tips:

• Mix Dry Ingredients: As with any recipe, you can always measure and mix the dry ingredients ahead of time to make baking day that much easier.
• Let the Butter Soften: Make sure to take your butter out about an hour in advance so it has time to soften. Cold, hard butter is a pain to mix and can lead to overmixing the batter.
• Prepare the Berries: We always rinse our blueberries in cool water and pat them dry with a towel before baking with them. Try to get as much water off as possible to prevent separating.
• Make Entire Cake in Advance: This cake sets well overnight and is even better the next day!

Courtesy of Amy Dong

Blueberry Sour Cream Cake

Prep Time: 20 minutes mins Cook Time: 1 hour hr 5 minutes mins Total Time: 1 hour hr 25 minutes mins Servings: 8 servings

• 3/4 cup butter, softened but not melty at all
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 1 1/2 cups fresh ripe blueberries, dry any surface moisture
• Optional: powdered sugar for dusting

Preheat oven to 350 F with rack on lower middle position. Generously grease and flour bottom and sides of a 9-inch Springform pan with removable sides. Tap out excess flour and set aside.

In bowl of a stand mixer (or just a large bowl, if using electric hand mixer) combine the softened butter and sugar. Using paddle attachment, cream until light and fluffy, 2-3 min on medium high speed. Lower to medium speed and beat in the eggs, sour cream, and vanilla until combined.

In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and gently whisk to combine well. Use a rubber spatula to fold dry ingredients into wet butter mixture, just until a few slight flour streaks remain; do not over mix batter.

Sprinkle blueberries with a big pinch of flour, just to lightly coat. Gently fold in 1 cup of blueberries into the batter, reserving 1/2 cup blueberries for later. Evenly spread batter into prepared Springform pan, ensuring even surface through the edges. Sprinkle remaining 1/2 cup blueberries evenly on top of batter.

Place cake on a baking sheet and place in oven. Bake 65-70 min, or just until toothpick inserted in center comes out with a few tiny tender crumbs attached (start watching cake about 20 minutes beforehand, to make sure it’s not browning too quickly. Check often and loosely tent with foil if needed.)

Let cake cool completely in pan. Once edges have cooled and pulled away from sides of pan, gently remove the sides. Serve with dusting of powdered sugar, if desired.

Notes

• Make sure not to skip coating the blueberries in flour. It’s a small step, but makes all the difference in helping the berries not sink to the bottom of your cake.
• Start checking your cake about 20 minutes before it should be done to make sure it’s not browning too quick. If it is, you can always tent some foil over it to keep the inside cooking but the outside from getting too dark.
• If using frozen berries, do everything as you normally would. Just note that your cake may take a few minutes longer to bake.
• Serve cake with a dollop of this light and fluffy Stabilized Whipped Cream for a truly impressive dessert, breakfast, or snack.

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