Blueberry Sour Cream Cake

Blueberry Sour Cream Cake


786 people made this

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.

d newman

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

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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