STREAMING NOW: No Reservations

Blueberry Sour Cream Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 9inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, cream butter.
  2. Add sugar, beating well at medium speed on electric mixer.
  3. Add egg, beat well.
  4. In a small bowl, combine flour and baking powder.
  5. Add flour mixture to creamed mixture and and mix until blended.
  6. Stir in vanilla.
  7. Pour batter into a greased 9 inch springform pan.
  8. Sprinkle berries over the batter.
  9. In a small bowl, beat egg yolks.
  10. Add sugar, vanilla and sour cream to egg yolks, combine well.
  11. Pour sour cream mixture over blueberries.
  12. Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
  13. Cool on wire rack.
  14. When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
  15. To serve, carefully remove sides from pan.
  16. Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
  17. In small bowl, beat cream and sugar until soft peaks form.
  18. Spoon 1/2 the cream on top of cake.
  19. Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
  20. Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: