STREAMING NOW: Taste in Translation

Healthier Blueberry Sour Cream Cake

sparkle sparkle

Want more from Genius Kitchen?

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

Learn More
“I baked this one sunday morning in Spring when I was craving baked goods but was looking to get rid of a few pounds. This cake is very moist and tastes great with salted butter and a cup of black tea. I use corn sugar to account for my fructose intolerance. Enjoy!”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add eggs one at a time, beating well after each addition.
  3. Add oil & vanilla sugar.
  4. Mix remaining dry ingredients together in a separate bowl.
  5. Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
  6. Fold in blueberries.
  7. Pour into a greased loaf pan.
  8. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
  9. Cool in pan for at least 10 minutes, then remove to rack for final cooling.

Watch more

Join the Conversation

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