Blueberry Sour Cream Cake

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 225 gms - plain flour
  • 175 gms - caster sugar or fine refined sugar
  • 3 - eggs
  • 175 gms - butter softened
  • 2 tsp - baking powder
  • 1/2 tsp - bicarbonate of soda
  • 142 ml - soured cream
  • 2 tsp - vanilla extract
  • 300 gms - blueberries
  • For the Icing:
  • 200 gms - soft cheese like Philadelphia
  • 100 gms - icing sugar

How to Make Blueberry Sour Cream Cake

  • Preheat the oven to 180 degree Celsius.
  • Butter and line the base of 9 inch cake tin.
  • Put the butter, sugar, vanilla extract, eggs, flours, baking powder and bicarbonate of soda. Beat with a electric mixer until well combined and looks pale. Beat 4 tbsp of soured cream and stir in half of the blueberries.
  • Tip the mixture into the tin, level it and bake it for 50 minutes, or until a skewer inserted comes out clean.
  • Cool in the tin for 10 minutes, then remove it from the tin, peel the paper. Then leave it in the wire rack to cool completely.
  • Beat together the soft cheese, icing sugar, soured cream until it looks creamy and smooth. Spread over the top of the cake and scatter the blueberries.
  • You can also make like a blueberry sauce, by heating the blueberries with some honey, until the berries get mashed up, pour it on top of the cake.
  • Recipe Courtesy: Taste of Pearl City