Blueberry Bliss Sour Cream Cake

Blueberry Bliss Sour Cream Cake. This vegetarian-friendly American dessert features a moist texture enriched by creamy sour cream and fresh blueberries, making it an ideal companion for your morning coffee or afternoon tea. Please note, this recipe contains dairy and gluten.

With its warm cinnamon topping, this cake is versatile enough for brunches, gatherings, or a cozy night in. Packed with antioxidants from blueberries, it offers a nutritious twist to your dessert.

Easily find this recipe and more in your EasyChef Pro cookbook, complete with a convenient shopping list feature to ensure the best cost per serving. Get ready to bake and enjoy!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Blueberry Sour Cream Coffee Cake is a delightful dessert that combines the tangy richness of sour cream with the sweet burst of blueberries. Topped with a sprinkle of cinnamon, this cake is perfect for any occasion, offering a moist and flavorful treat that pairs beautifully with a cup of coffee.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 Cup sour cream
• 1 Cup fresh blueberries
• 1 Cup granulated sugar
• 0.5 Cup unsalted butter, softened
• 2 Large eggs
• 1 Teaspoon (tsp) vanilla extract
• 2 Cups all-purpose flour, sifted
• 1 Teaspoon (tsp) baking powder
• 0.5 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) ground cinnamon

Steps

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the flour mixture.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Sprinkle the ground cinnamon evenly over the batter.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11. Serve and enjoy your Blueberry Sour Cream Coffee Cake with a warm cup of coffee or tea.