This Blueberry Sour Cream Cake is a moist and flavorful dessert that combines the richness of sour cream with the sweetness of blueberries. It’s a simple, yet elegant treat perfect for any occasion, whether as a snack, dessert, or for a cozy gathering. The combination of vanilla sugar and fresh blueberries adds a wonderful burst of flavor in every bite. Enjoy this cake warm or cold, and it’s sure to become a family favorite!
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 60 minutes
Servings: 6-8
Ingredients:
- 1 egg
- 10g vanilla sugar
- 50g sugar
- 4 tbsp oil
- 200g all-purpose flour
- 6g baking powder
- 18x18x4 cm baking pan
- 400g sour cream (15-25% fat)
- 40g flour
- 100g sugar (for sour cream mixture)
- 10g vanilla sugar (for sour cream mixture)
- 2 eggs (for sour cream mixture)
- 300-350g fresh or thawed blueberries
Directions:
- Preheat your oven to 190°C (375°F). Grease and flour a square 18x18x4 cm baking pan.
- In a mixing bowl, combine the egg, vanilla sugar, sugar, and oil. Mix until well combined.
- Add the 200g flour and 6g baking powder to the mixture, and stir until smooth.
- Pour the batter into the prepared baking pan and spread it out evenly.
- In a separate bowl, prepare the sour cream topping. Mix together the 400g sour cream, 40g flour, 100g sugar, 10g vanilla sugar, and 2 eggs. Stir until smooth.
- Pour the sour cream mixture over the batter in the baking pan.
- Gently sprinkle the fresh or thawed blueberries on top of the cake mixture.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before slicing and serving.
Serving Suggestions:
- Serve with a dusting of powdered sugar for a simple finish.
- Pair with a scoop of vanilla ice cream for extra indulgence.
- Enjoy with a cup of coffee or tea for a delightful afternoon snack.
- Top with whipped cream and extra blueberries for an elegant touch.
Cooking Tips:
- Use fresh blueberries if available, but frozen blueberries work just as well.
- Be sure to grease the pan well to prevent the cake from sticking.
- For a lighter version, you can replace some of the oil with applesauce or yogurt.
Nutritional Benefits:
- Blueberries are rich in antioxidants, which are great for heart health.
- Sour cream adds a creamy texture and provides calcium and protein.
- The cake offers a moderate amount of sugar, but it’s balanced by the natural sweetness of the blueberries.
Dietary Information:
- Contains dairy (sour cream)
- Contains eggs
- Can be made gluten-free by using a gluten-free flour blend
Nutritional Facts (per serving, approximate):
- Calories: 250-300
- Protein: 4g
- Carbs: 38g
- Fat: 12g
- Sugar: 20g
Storage:
- Store leftovers in an airtight container at room temperature for up to 2-3 days.
- For longer storage, refrigerate for up to 5 days.
- This cake can also be frozen for up to 3 months. Let it thaw before serving.
Why You’ll Love This Recipe:
- The combination of sour cream and blueberries creates a moist, flavorful cake with a perfect balance of sweetness and tang.
- It’s easy to make and uses simple ingredients you likely already have at home.
- Whether you bake it for a special occasion or just as a sweet treat for the family, this cake is sure to impress!
Conclusion: This Blueberry Sour Cream Cake is a must-try for any dessert lover. With its soft texture, rich flavor, and burst of blueberries, it’s a delightful addition to any table. It’s simple to make, yet elegant enough for special occasions. Perfectly sweet with a creamy finish, it will become a go-to dessert recipe.
Frequently Asked Questions:
- Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work just as well. Be sure to thaw and drain them before adding to the batter. - Can I use a different type of fruit?
Yes! You can replace blueberries with raspberries, blackberries, or even sliced strawberries. - Can I make this cake in a different size pan?
Yes, you can use a different pan, but be sure to adjust the baking time as needed. - Can I make this cake without sour cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute. - How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is done. - Can I add a streusel topping?
Yes, a streusel topping would be a great addition! Just mix together butter, flour, sugar, and cinnamon, and sprinkle it on top before baking. - Can I make this recipe gluten-free?
Yes, substitute the flour with a gluten-free all-purpose flour blend. - Is this cake suitable for vegetarians?
Yes, this cake is vegetarian-friendly as it contains no animal by-products other than eggs and dairy. - Can I make this cake in advance?
Yes, you can make it a day ahead. Just store it in an airtight container at room temperature or refrigerate it. - How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a small amount of flour before adding them to the batter. This helps them stay suspended in the cake.