Sour Cream Blueberry Cake

Sour Cream Blueberry Cake Recipe - Delicious Homemade Dessert

Preparation time: 20 minutes | Cooking time: 45-50 minutes | Servings: 12

Introduction

Sour Cream Blueberry Cake is a delicious and moist dessert that is perfect for any occasion. The combination of tangy sour cream, sweet blueberries, and warm spices creates a flavorful and satisfying treat that is sure to please your taste buds.

History

The origins of Sour Cream Blueberry Cake are not entirely clear, but it is believed to have originated in the United States, where blueberries are a popular fruit in baking. The addition of sour cream to the cake batter adds moisture and richness, making it a favorite among home bakers and professional chefs alike.

Ingredients

0.5 cup of soft butter or margarine
1 cup of sugar
3 eggs
2 cups of sifted all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
0.5 tsp of salt
1 cup of sour cream
1 tsp of vanilla
1 tsp of ground cardamom (optional)
2 cups of blueberries
0.5 cup of brown sugar

How to prepare

Cream the butter and sugar together. Add the eggs, one at a time, and beat well after each addition.
Sift the dry ingredients together. Gradually add them to the egg mixture, alternating with sour cream. End with the flour mixture.
Stir in the vanilla and cardamom.
Fold in 1 cup of blueberries.
Pour half of the batter into a well-greased and floured 9"x13"x2" pan.
Cover the batter with the remaining blueberries.
Sprinkle brown sugar on top.
Top with the remaining batter.
Bake at 325°F (163°C) for 45 – 50 minutes or until the cake tests done.
Allow the cake to cool in the pan for 10 minutes.
Remove the cake from the pan and let it finish cooling on a rack.
To serve, cut the cake into 12 pieces.

Variations

Substitute raspberries or blackberries for the blueberries for a different flavor profile.
Add a streusel topping made with oats, brown sugar, and butter for a crunchy texture.
Mix in chopped nuts such as pecans or walnuts for added crunch and flavor.

Cooking Tips & Tricks

Be sure to use fresh blueberries for the best flavor and texture in this cake.

- Sifting the dry ingredients ensures a light and fluffy cake texture.

- Allow the cake to cool completely before serving to allow the flavors to meld together.

- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Serving Suggestions

Serve Sour Cream Blueberry Cake warm or at room temperature with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness.

Cooking Techniques

Be sure to properly grease and flour the baking pan to prevent the cake from sticking.

- Use room temperature ingredients for a smoother batter and better incorporation of flavors.

- Do not overmix the batter to avoid a tough cake texture.

Ingredient Substitutions

You can use Greek yogurt or buttermilk in place of sour cream for a tangy flavor.

- Replace the cardamom with cinnamon or nutmeg for a different spice profile.

- Use frozen blueberries if fresh ones are not available, but be sure to thaw and drain them before adding to the batter.

Make Ahead Tips

Sour Cream Blueberry Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. You can also freeze the cake for up to 3 months and thaw before serving.

Presentation Ideas

Serve Sour Cream Blueberry Cake on a decorative cake stand or platter for a beautiful presentation. Garnish with fresh blueberries and a sprig of mint for a pop of color.

Pairing Recommendations

Enjoy Sour Cream Blueberry Cake with a cup of hot coffee or tea for a delightful afternoon treat. You can also pair it with a glass of milk or a scoop of vanilla ice cream for a more indulgent dessert.

Storage and Reheating Instructions

Store leftover Sour Cream Blueberry Cake in an airtight container at room temperature for up to 2 days. To reheat, place a slice in the microwave for 15-20 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Sour Cream Blueberry Cake contains approximately 280 calories.

Carbohydrates

Each serving of Sour Cream Blueberry Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Sour Cream Blueberry Cake contains approximately 12 grams of fat.

Proteins

Each serving of Sour Cream Blueberry Cake contains approximately 4 grams of protein.

Vitamins and minerals

Blueberries are a good source of vitamin C, vitamin K, and manganese, which are essential nutrients for overall health.

Alergens

This recipe contains dairy (sour cream) and eggs, which may be allergens for some individuals.

Summary

Sour Cream Blueberry Cake is a moderately high-calorie dessert that is rich in carbohydrates and fats. It also provides a good source of vitamin C and other essential nutrients from the blueberries.

Summary

Sour Cream Blueberry Cake is a delightful dessert that combines the sweetness of blueberries with the tanginess of sour cream for a flavorful and moist treat. With a few simple ingredients and easy preparation steps, you can enjoy this cake for any occasion.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was passed down to me by a dear friend who had learned it from her own grandmother. The idea of a sour cream blueberry cake sounded so intriguing to me, I couldn't wait to give it a go.

I remember sitting at my friend's kitchen table, a cup of tea in hand, as she carefully explained each step of the recipe to me. The secret, she said, was in the sour cream. It added a tangy richness to the cake that was unlike anything I had ever tasted before.

As I watched her mix the ingredients together, I could tell this cake was going to be something special. The smell of fresh blueberries filled the air, and I could already imagine the sweet and tart flavors melding together in perfect harmony.

After the cake had baked and cooled, my friend cut me a slice to try. As I took my first bite, I knew I had found a new favorite recipe. The cake was moist and tender, with bursts of juicy blueberries in every bite. The sour cream added a subtle tanginess that balanced out the sweetness of the berries perfectly.

From that day on, I knew I had to make this cake for my own family. I carefully wrote down the recipe, making sure to include all the little tips and tricks my friend had shared with me. I couldn't wait to see the looks on their faces when they tasted it for the first time.

I made the cake for a family gathering that weekend, and it was a hit. My children couldn't get enough of it, and even my husband, who wasn't much of a dessert person, went back for seconds. I knew then that this recipe was a keeper.

Over the years, I have made this cake countless times, each time tweaking the recipe slightly to suit my own tastes. Sometimes I add a hint of lemon zest for a fresh burst of flavor, or a sprinkle of cinnamon for warmth. But no matter how I choose to adapt it, the core of the recipe remains the same – a rich, moist cake studded with plump, juicy blueberries.

I have shared this recipe with friends and neighbors, each time passing on the tradition of this delicious cake. I love the thought of it being made in kitchens all over town, bringing joy to families just like it has brought joy to mine.

As I sit here now, writing down the story of how I learned to make this sour cream blueberry cake, I can't help but smile. It is more than just a recipe to me – it is a connection to the past, a link to all the women who have come before me and shared their love of cooking.

So the next time you find yourself in need of a delicious dessert, I urge you to give this recipe a try. It may just become a favorite in your own family, a tradition that you pass down for generations to come. And who knows, maybe one day your own grandchildren will sit at your kitchen table, a cup of tea in hand, as you carefully explain to them the secrets of the sour cream blueberry cake.