Blueberry Sour Cream Cake Recipe

Disclosure: This Blueberry Sour Cream Cake Recipe post is sponsored by DairyPure Sour Cream and The Motherhood. All opinions are my own.

Summertime is the perfect time to eat simple desserts that are full of seasonal fruits. When the berries are plentiful and at their best, there’s nothing better than baking an Easy Berry Cobbler, with fresh blackberries, or Easy Strawberry Shortcake with fresh strawberries, to serve my family.

Now that blueberries are in good supply, I thought it would be great to have an easy blueberry cake recipe that I could whip up in minutes, and didn’t require any fussy frostings…so this Blueberry Sour Cream Cake Recipe was born 🙂

This snack cake is perfect to throw together for a quick dessert in the evenings, or as a a sweet treat in the afternoons. I also like to cut a square to pack inside my husband’s lunch, because it’s easy to wrap up and eat without a mess of frosting sticking to the wrapper.

And because it’s full of healthy blueberries, I don’t quite feel as guilty for eating a piece now and then 😉

But the thing that really makes this cake is the sour cream…

Adding sour cream to baked goods not only keeps them super moist, but it also makes them taste very rich without adding a lot of extra fat to the recipe.

How to Make Blueberry Sour Cream Cake

This blueberry sour cream cake recipe comes together so quickly that you won’t mind taking a few minutes to mix it up in the morning to have as an afternoon snack or dessert after dinner.

To begin, you’ll want to gather your ingredients together: blueberries, butter, sugar, eggs, vanilla, flour, salt, baking soda and sour cream.

You really want to get a good quality sour cream like DairyPure sour cream for this cake. DairyPure doesn’t load up their sour cream with a bunch of additives and thickeners…it’s made only with fresh cream and milk from their own dairy, where they feed their cows a healthy diet and don’t use artificial growth hormones.

Using an electric mixer, start by creaming the softened butter together with the sugar. Beat until the mixture is light and fluffy.

Add the eggs, one at a time, mixing each one into the batter thoroughly. Add the vanilla and mix again.

Then you’ll add your dry ingredients to the batter, adding a little at a time, and alternating with the sour cream. I started with 1 cup of flour, then added half the sour cream, added another 1/2 cup of flour, the rest of the sour cream, and finished with the last of the flour.

DairyPure sour cream is so thick and rich that I didn’t have any trouble getting it to mix in with the rest of the batter. I think it’s because they use a 5-Point Purity Promise: constantly testing their product for quality, to make sure it is as pure as it can be (like making sure there are no antibiotics inside!).  They also cold-ship it to stores from their dairy so it stays super fresh. 🙂

Before you add the blueberries to the batter, you need to coat them in flour in order to keep them from sinking to the bottom of the cake.

Just add 1-2 tablespoons of flour to the berries, and toss them with your fingers to completely coat them with flour. When that’s done, just fold them carefully into the cake batter with a rubber spatula to keep them from breaking open.

Pour the batter into a greased and floured 9 X 13 inch pan, and bake for 30-35 minutes at 350°, or until the cake is brown on top and a toothpick inserted in the center comes out clean. Cool completely before cutting.

We enjoy this cake with a cup of coffee (or milk, for the kids)…and even sometimes eat it for breakfast too, because it makes a good blueberry muffin 😉

I used DairyPure’s All-Natural Sour Cream in this recipe, but it’s also available in a light version as well (which contains 50% less fat and 41% fewer calories).

Did you know?  The Land O’Lakes Sour Cream is now Dean’s DairyPure Sour Cream, with all the same flavor and texture that families have loved and trusted for years.

DairyPure is such a staple in our house, because we love to put it in lots of things…in our favorite bacon chicken ranch casserole, on tacos and fajitas, in muffins and cake, and in homemade ranch dressing. We use so much of it that it’s always in our fridge. I’m glad that it’s in such a convenient fridge-friendly package that I can stack on top of other things to make room 🙂

Print

Blueberry Sour Cream Cake Recipe

Course Breakfast, Dessert

Cuisine American

Keyword blueberry dessert, snack cake

Author Erin Myers

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour plus 1-2 Tbl. for blueberries
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 cup sour cream
• 2 cups fresh blueberries

Instructions

1. Preheat oven to 350 degrees.
2. Using an electric mixer, start by creaming the softened butter together with the sugar. Beat until the mixture is light and fluffy.
3. Add the eggs, one at a time, mixing each one into the batter thoroughly. Add the vanilla and mix again.
4. Add the dry ingredients to the batter, adding a little at a time, and alternating with the sour cream. I started with 1 cup of flour, then added half the sour cream, added another 1/2 cup of flour, the rest of the sour cream, and finished with the last of the flour.
5. Before you add the blueberries to the batter coat them in flour. Add 1-2 tablespoons of flour to the berries, and toss them with your fingers to completely coat them with flour. When that's done, fold them carefully into the cake batter with a rubber spatula to keep them from breaking open.
6. Pour the batter into a greased and floured 9 X 13 inch pan, and bake for 30-35 minutes at 350°, or until the cake is brown on top and a toothpick inserted in the center comes out clean. Cool completely before cutting.

Win a DairyPure Sour Cream prize pack!

How would you like to win some fun kitchen tools to make baking for your family easier? The great folks over at DairyPure have offered to give away one of these fabulous prize packs to a lucky My Mommy World reader!

The prize pack contains the following:

• Bamboo utensils with holder
• Bamboo tablet holder and stylus
• Set of measuring cups
• Plastic rolling pin filled with colorful cookie cutters, and
• Ceramic milk/creamer pitcher

In order to enter the giveaway, just complete the form below. The entry time runs from August 7, 2017 until 12 a.m. Eastern Time on August 22, 2017. At that time, I will select a winner and send them an email announcing their win. If I do not receive a reply from the winner within 24 hours, I will select a new winner.

a Rafflecopter giveaway

Good luck!

Let me know…What’s your favorite way to eat sour cream?