Blueberry Sour Cream Cake

    (1028)
    1 hour 20 minutes

    One really delicious and really unhealthy cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favourite since. Bake a bit longer if you're using frozen blueberries.


    786 people made this

    Ingredients
    Serves: 12 

    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 2 eggs
    • 1 cup (250ml) sour cream
    • 1 teaspoon vanilla essence
    • 1½ cups ((190g) plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup fresh or frozen blueberries
    • 1/2 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/2 cup chopped pecans
    • 1 tablespoon icing sugar for dusting

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to180 degrees C. Grease and flour a 23cm ring pan.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
    3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
    4. Bake for 55 to 60 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with icing sugar just before serving.

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    Reviews and Ratings
    Global Ratings:
    (1028)

    Reviews in English (860)

    by
    681

    I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!  -  16 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    343

    I'm not one to give a five easily but this recipe was wonderful! I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). When I use frozen blueberries I toss them in about 1 tbs of the flour to prevent having a purple batter. I made this dessert for a group of women from around the world, who have various different tastes, and EVERYONE enjoyed it. They all asked for the recipe.  -  09 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    306

    This cake is delicious. I used 1 1/2 sticks butter, 1 1/2 cups sugar and 1 ¾ cups fresh blueberries. Some reviewers mentioned it flattening out. The key is not to over mix the batter after adding the sour cream. *Gently* blend in the sour cream and then the dry ingredients.  -  08 Apr 2006  (Review from Allrecipes USA and Canada)

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