Blueberry Sour Cream Cake

Name: Blueberry Sour Cream Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 cup sugar; 3 eggs; 2 teaspoons vanilla extract; 1 (16 ounce) container sour cream; 2 cups blueberries, divided; 1/2 cup brown sugar; sweetened whipped cream

Submitted by ratherbeswimmin

"I love blueberry season. This is a delicious cake to use fresh blueberries in."

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Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 12

ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¹⁄₂ teaspoon salt
¹⁄₂ cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 (16 ounce) container sour cream
2 cups blueberries, divided
¹⁄₂ cup brown sugar
sweetened whipped cream

directions

In a mixing bowl, add the flour, baking soda, baking powder, and salt; stir to combine and set aside.
In another mixing bowl, add the butter and sugar; beat until light and fluffy.
Beat in the eggs, one at a time.
Add in the vanilla; stir to combine.
Add in the flour mixture alternately with the sour cream; stirring to combine after each addition.
Fold in 1 cup blueberries.
Grease and flour a 13x9 inch baking pan.
Pour half of the batter into the prepared pan.
Sprinkle 1 cup of blueberries evenly over batter.
Sprinkle evenly with the brown sugar.
Pour remaining batter over the top.
Bake at 350 degrees for 45-50 minutes or until a wooden pick comes out clean.
Serve with sweetened whipped cream.

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Reviews

I spent the morning picking blueberries, and this was a great way to use them. I decided to layer the cake with the blueberries in the middle and mixed the berries with a tablespoon of flour so they wouldn't sink. I put the top layer of cake batter on by dropping large spoonfuls over the blueberries, and smoothed it with an offset spatula. The cake looked beautiful with the ribbon of blue running through it. Moist and not too sweet, this is a five star "Please, make that again!"

Claire de Luna
Outside of the fact that I am a blueberry fanatic it didn't take much to make me want to try this out. The aroma of this cake is divine. Sort of like a really good blueberry muffin. The taste, (me and my seven member panel, my family) all thought this was wonderful. Moist crumb with a plethora of blueberries. The sweetness was perfect and I served it warm with peach ice cream and the flavors were wonderful! A keeper! I have to admit that if I make it again I'd just fold the brown sugar and all the blueberries in at the end because doing the layers was time consuming and I couldn't tell I'd even done layers since the blueberries sunk to the bottom and by the time I tried spreading the remaining batter over the top it was pretty much blended in anyway. Do make this cake though! It's worth it!

Narshmellow
I made this last wk. end for my husband--we 'both enjoyed it very much. I 'love' anything baked in a '13x9' baking pan--for some reason--haha so 'easy' I guess! This was so delicious--also easy! Thank you NurseDi !!!

FRENCHY Orcutt
Thank you for posting this recipe. WE love this it,s so easy to make and you can make it a couple days ahead. I have been making it for years, I got it from Bon Appetite magazine in the 90's

Laureen in B.C.
Thank you for sharing this lovely recipe ratherbeswimmin'. I made this recipe and chocolate chip cookies for my young friends 16th Birthday. It was very well received, everyone loved it. I used frozen organic wild blueberries and made exactly as written for a lovely big, moist, cake. We really enjoyed the brown sugar and fruit layer.

Baby Kato