This Blueberry Sour Cream Cake is a moist and flavorful dessert that combines the richness of sour cream with the sweetness of blueberries. It’s a simple, yet elegant treat perfect for any occasion, whether as a snack, dessert, or for a cozy gathering. The combination of vanilla sugar and fresh blueberries adds a wonderful burst of flavor in every bite. Enjoy this cake warm or cold, and it’s sure to become a family favorite!

Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 60 minutes
Servings: 6-8

Ingredients:

• • 1 egg
  • 10g vanilla sugar

 

• • 50g sugar
  • 4 tbsp oil
  • 200g all-purpose flour

 

• • 6g baking powder
  • 18x18x4 cm baking pan
  • 400g sour cream (15-25% fat)

 

• • 40g flour
  • 100g sugar (for sour cream mixture)
  • 10g vanilla sugar (for sour cream mixture)

 

• 2 eggs (for sour cream mixture)
• 300-350g fresh or thawed blueberries

Directions:

 

1. 1. Preheat your oven to 190°C (375°F). Grease and flour a square 18x18x4 cm baking pan.
   2. In a mixing bowl, combine the egg, vanilla sugar, sugar, and oil. Mix until well combined.
   3. Add the 200g flour and 6g baking powder to the mixture, and stir until smooth.

 

1. 1. Pour the batter into the prepared baking pan and spread it out evenly.
   2. In a separate bowl, prepare the sour cream topping. Mix together the 400g sour cream, 40g flour, 100g sugar, 10g vanilla sugar, and 2 eggs. Stir until smooth.
   3. Pour the sour cream mixture over the batter in the baking pan.

 

1. 1. Gently sprinkle the fresh or thawed blueberries on top of the cake mixture.
   2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
   3. Let the cake cool before slicing and serving.

Serving Suggestions:

• • Serve with a dusting of powdered sugar for a simple finish.
  • Pair with a scoop of vanilla ice cream for extra indulgence.

 

• Enjoy with a cup of coffee or tea for a delightful afternoon snack.
• Top with whipped cream and extra blueberries for an elegant touch.

Cooking Tips:

 

• • Use fresh blueberries if available, but frozen blueberries work just as well.
  • Be sure to grease the pan well to prevent the cake from sticking.
  • For a lighter version, you can replace some of the oil with applesauce or yogurt.

Nutritional Benefits:

• • Blueberries are rich in antioxidants, which are great for heart health.
  • Sour cream adds a creamy texture and provides calcium and protein.

 

• The cake offers a moderate amount of sugar, but it’s balanced by the natural sweetness of the blueberries.

Dietary Information:

• • Contains dairy (sour cream)

 

• Contains eggs
• Can be made gluten-free by using a gluten-free flour blend

Nutritional Facts (per serving, approximate):

 

• • Calories: 250-300
  • Protein: 4g
  • Carbs: 38g

 

• Fat: 12g
• Sugar: 20g

Storage:

 

• • Store leftovers in an airtight container at room temperature for up to 2-3 days.
  • For longer storage, refrigerate for up to 5 days.
  • This cake can also be frozen for up to 3 months. Let it thaw before serving.

Why You’ll Love This Recipe:

 

• • The combination of sour cream and blueberries creates a moist, flavorful cake with a perfect balance of sweetness and tang.
  • It’s easy to make and uses simple ingredients you likely already have at home.

 

• Whether you bake it for a special occasion or just as a sweet treat for the family, this cake is sure to impress!

Conclusion: This Blueberry Sour Cream Cake is a must-try for any dessert lover. With its soft texture, rich flavor, and burst of blueberries, it’s a delightful addition to any table. It’s simple to make, yet elegant enough for special occasions. Perfectly sweet with a creamy finish, it will become a go-to dessert recipe.