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Easy Blueberry Sour Cream Cake Recipe

This Blueberry Sour Cream Cake recipe is amazingly easy and ultra scrumptious! With its moist, tender crumb and berry sweetness, it can be enjoyed for breakfast AND dessert. It’s so delicious, you won’t even need frosting.
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Easy Blueberry Cake

It’s the season for all things berries. In our berry-obsessed family, we gobble up blueberries all year round. Blueberry eating simply can’t be limited according to the calendar.

From January through December, our peeps can be found munching anything from blueberry crumble, to blueberry French toast, to this Blueberry Sour Cream Cake.

This ultra moist blueberry cake is genuinely so yummy, it needs no icing or frosting at all.  [Hence, the reason this cake is more than okay for breakfast.]

My family knows that I’m a picky cake person. I’ll only eat cake if it’s a great cake that’s worth every bite. This Blueberry Sour Cream Cake instantly meets the Big Three criteria: taste, texture, and simplicity. The Kemps® Sour Cream I used here was key in meeting all those criteria. It’s gotta taste awesome, it has to be moist/tender, and it needs to be easy to make. I mean, unless it’s for someone’s birthday, I don’t want to deal with more than 10 ingredients in my batter.

This blueberry sour cream cake recipe is the complete package.

This blueberry cake is winningly tender and moist, courtesy of whole sour cream and plenty of fresh blueberries.

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Sour Cream in your cake

The beauty of sour cream-based cakes is that they result in a fine, tender, ultra-moist crumb. Sour cream’s acidity and creaminess generates cakes that have amazing texture and flavor. This cake tastes like an incredibly tender and soft blueberry pound cake. Basically, hands-down epic.

Plump blueberries + sour cream = cake to be devoured AM, PM, and anytime in between.

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This Blueberry Sour Cream Cake? ⇑ It is a jaw-dropping breakfast or dessert cake that is worth Every. Single. Bite.

Bonus: this cake gets even better the next day, so you can totally bake it the night before you’d like to serve it. It also freezes nicely, so consider yourself ridiculously lucky if you have leftovers to freeze. I’m rarely ever that lucky.

blueberry sour cream cake recipe blueberry cake recipe breakfast cake

Did you make this?

Please give us a rating and comment below. We love hearing from you!

blueberry cake

Easy Blueberry Sour Cream Cake

5 from 4 ratings
This Blueberry Sour Cream Cake is amazingly easy and ultra scrumptious! With its moist, tender crumb and berry sweetness, it can be enjoyed for breakfast AND dessert. It's so delicious, you won't even need frosting.
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Author: Amy Dong



  • Preheat oven to 350F with rack on lower middle position. Generously grease and flour bottom and sides of a 9-inch Springform pan with removable sides. Tap out excess flour and set aside.
  • In bowl of a stand mixer (or just a large bowl, if using electric hand mixer) combine the softened butter and sugar. Using paddle attachment, cream until light and fluffy, 2-3 min on medium high speed. Lower to medium speed and beat in the eggs, sour cream, and vanilla until combined.
  • In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and gently whisk to combine well. Use a rubber spatula to fold dry ingredients into wet butter mixture, just until a few slight flour streaks remain; do not over mix batter.
  • Sprinkle blueberries with a big pinch of flour, just to lightly coat. Gently fold in 1 cup of blueberries into the batter, reserving 1/2 cup blueberries for later. Evenly spread batter into prepared Springform pan, ensuring even surface through the edges. Sprinkle remaining 1/2 cup blueberries evenly on top of batter. Place cake on a baking sheet and place in oven. Bake 65-70 min, or just until toothpick inserted in center comes out with a few tiny tender crumbs attached (start watching cake about 20 minutes beforehand, to make sure it's not browning too quickly. Check often and loosely tent with foil if needed.)
  • Let cake cool completely in pan. Once edges have cooled and pulled away from sides of pan, gently remove the sides. Serve with dusting of powdered sugar, if desired.

Nutrition (per serving)

Calories: 476kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 425mg | Potassium: 80mg | Fiber: 3g | Sugar: 42g | Vitamin A: 785IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
Course: Breakfast, cake, Dessert
Cuisine: American
Method: Bake

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Recipe Rating


    • Janice Lee

    Hi Amy:
    Instead of blueberries, I have some ripe mango to use up. Can i fold into the batter – maybe with coconut flakes – at the end?

      • Amy Dong

      Absolutely! 🙂

    • GD

    Did anyone figure out how to prevent cake from falling in the middle? Please help!

    • Cindy
    • 5 stars

    This cake was easy and delicious! Take it up a notch and add lemon zest to the batter, it really enhanced the blueberry flavor!

      • chewoutloud

      Thank you, Cindy!

    • janice lee

    appreciate your quick replies as always. i just have starter in my fridge and wanted not to go out unnecessarily right now. do you have any recipes for sour dough starter discard? stay well.

    • Janice Lee

    Hope you and the boys are well.
    I was wondering if I can use sourdough starter discard in place of the sour cream? Is it a one to one replacement?

      • chewoutloud

      Ooh, interesting question. I tried researching for you, but couldn’t find a true answer for using sourdough starter discard. Because I’ve only made this with sour cream, my only comfortable substitution would be whole plain yogurt here. Hope that helps a bit. Thank you for being here today, Janice! 🙂

    • smh

    i’m shocked how light and fluffy this cake is – especially considering the denseness of the batter.
    Thanks for sharing.

      • chewoutloud

      Yay!!! You’re so welcome and glad you liked it!

    • Janice

    Finally got the chance to make this cake. Long weekend… Canada Day! Used frozen blueberries and it worked out great! As you said, the crumb texture is perfect! Thanks so much…

    • Marion Tynan

    I have made this blueberry sour cream cake twice and each time the center tends to sink. Are the fresh berries on top too heavy? They tasted quite wonderful but looked a tad sad for,serving to guests. Any help to offer, please.


    Try coating the blueberries with flour before adding them in!

    • Julie H.

    I just made this for a brunch with friends and it was FANTASTIC. But, mine sunk pretty low in the center. What did I do wrong? It still tasted great, but I’d love to achieve a prettier presentation next time.

    • Janice Lee

    Thanks so much! Do you have a good recipe for a cheesecake that is nice and fluffy (but still rich)!

    • Janice Lee

    Can I use frozen berries? If so, do I defrost them first?

      • chewoutloud

      Janice, if you use frozen blueberries, do not defrost; use them frozen. Enjoy!


        I heard about coating blueberries with flour ? What does that do? Is that for frozen and fresh?

          • chewoutloud

          I do coating just for fresh berries; it helps to prevent all the berries from sinking to the bottom. I don’t do it with frozen berries, as it’s best to fold in frozen berries quickly at the very end, right before baking. Hope that helps! Happy baking and enjoy!

    • Denise Hopkins

    I have made this cake twice now and has became a family favorite. It’s awesome. I am thinking of trying other berries, like raspberries or blackberries. Thanks for sharing this recipe.

    • Beth

    Made the cake, it looks delicious! I am not serving it for several hours. Can I leave it in the springform pan til I’m ready to serve it?

      • chewoutloud

      Yes, you can 🙂 Enjoy, and so glad you like this 🙂

    • Chey

    This was very delicious and easy! Made this last night for after dinner and served with homemade vanilla bean ice cream. Served again this morning with the Sunday paper and coffee. Delicious to eat any time of the day! 🙂 The step in the recipe to mix in the sour cream is missing in the instructions. I wound up mixing in the sour cream with the blue berries once I realized it was still sitting on my counter. The cake still came out beautifully – a little sunk in the center, but I was serving a group that really didn’t care about that. Thank you for the recipe. Definitely in my favorites for next blueberry season.

      • chewoutloud

      Yay, Chey! So happy to hear you and friends all liked this one. YAY for blueberries 🙂 🙂 🙂 Have a great start to fall soon!

    • Tiffany Yong

    Blueberries’ something really expensive in Singapore all year round as we don’t grow them. It’s nice to know that there are seasonal products that you get to have in your country! Love to see more of the stuff you make!

    • DD’s blog

    I love blueberry in cakes and pies. Your recipe is great, thanks for sharing it.

    • Émilie C

    Hello ! I would like to know which cups do you use? I like this recipe a lot and would like to try it.

      • chewoutloud

      Hi, Emilie! I’m not sure I understand the question? If you’re referring to measurements, I use standard US measurement for cups (ex: 1 quart = 4 cups)

    • Amanda

    This looks great. I wonder if they

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