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.
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.
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.