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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

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blueberry cake

Easy Blueberry Sour Cream Cake

5 from 1 reviews

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 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 25 mins

Yield: 8

Ingredients

Scale
  • 3/4 cup butter, softened but not melty at all
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 tsp pure vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp table salt
  • 1 1/2 cups fresh ripe blueberries (dry any surface moisture)
  • Optional: powdered sugar for dusting

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  • Author: Chew Out Loud
  • Category: breakfast, dessert, cake
  • Method: bake
  • Cuisine: American

Keywords: blueberry sour cream cake

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Recipe rating

56 comments

    • Ana Vukosavljevic

    Wooow! This looks so good! I need to try making this. It’s my birthday next week and I’m going to make it for my guests!

    • Ayana Nell

    How perfect that I just went blueberry picking today!! <3 This looks so yummy!

    • Natalie

    YUM! This cake looks so delicious and I love the fluffy texture! Simply delicious ♥

    • Elizabeth O

    This looks delicious! You are really creative and this is a perfect alternative idea for a birthday cake or a party.

    • Julie Hoag

    This looks so yummy! I can’t wait to try making it at my own house!! We love blueberries!

    • amandahrosson

    Oh wow, this sounds soooo yummy!! I love the idea of using sour cream in a cake to make it extra moist! Will definitely have to try this out for breakfast or dessert!

    • Jo

    My cake is in the oven and smells great. I mixed the sour cream in with the eggs and vanilla as the recipe doesn’t say when to mix it in. Just makes sense to add it then. Thanks for the recipe, can’t wait for breakfast!

      • chewoutloud

      You did it exactly right, Jo! Sour cream goes in along with eggs. I’m updating that as soon as I get on my desktop tomorrow! Thanks for coming over and hope breakfast is beyond delish!

    • Erica (@Erica’s Recipes)

    Oh my this looks delicious. It’s hard to keep cakes like this moist, so I bet that sour cream makes all the difference.

    • Marie

    Am I missing when to add the sour cream in??

      • chewoutloud

      Sorry, Marie. The sour cream goes in at same time as the eggs. Thanks for letting me know so I can update the recipe. Hope you super love the cake!

    • Reese

    Yummy! I feel like nothing says summertime fresh blueberries. It reminds me of once when I was a little girl and we went blueberry picking one summer and came home and made muffins and pancakes with them that week! This looks so delicious that it takes me back!

    • Rosalyn

    On your directions for making the cake, you don’t mention when to add the Sour cream, yet you irndicate 1 cup Sour cream in the ingredients.

      • chewoutloud

      Thanks, Rosalyn, for the catch. I updated directions 🙂 Enjoy and thank you!

        • Sue

        I still don’t see when to add the sour cream in the recipe. As I was making this I couldn’t understand why so dry then I realized I hadn’t put in the sour cream. When I did it was after everything was in the bowl. Haven’t taken it out of the oven hopefully it didn’t get too stiff cause I really had to mix it to incorporate it into the batter.

          • chewoutloud

          Hi, Sue. Sorry about the sour cream; it should be mixed in with eggs and vanilla (with the “wet ingredients”)… hope the cake still turned out for you. Thanks for being here today!

    • Holly

    Yummy! This looks perfect. I am hungry just reading your post! Definitely going to make this recipe!

    • Annemarie LeBlanc

    I have not tried baking with sour cream. I must admit, I am not that good at baking but I do try my best. I will save your recipe. I think it is easy enough to follow. Anything for blueberries!

    • Liz

    This looks delicious and easy to do. I love baking with sour cream. I like the tartness it gives to the treat.

    • BETH JENKINS

    I’d like to make this for a party, can I make this in a pan other than a spring form?

      • chewoutloud

      You can make it in a greased 9×13 pan – you’ll need to adjust baking time (less time) and check often with toothpick. Should come out with a few tender crumbs attached.

    • Eileen Fisher

    Is it possible to use a sheet pan or an angel food pan rather than a Spring Load pan?

      • chewoutloud

      An angel food or tube pan will likely result in tricky removal of cake. However, a 9×13 could work – grease it well before using, and lessen the baking time. Enjoy!

    • Kelly Moyer

    Yummy!! I love blueberries and cake. I will sure give this a try.

    • Daniella

    Wow that looks amazing. I love sour cream cake and you just took it to a new level. Bookmarking this for later!

    • chewoutloud

    Thanks so much, Jenni! 🙂

    • Jenni

    I think sour cream makes the most perfectly moist cakes. This looks extra scrumptious with all of the blueberries!

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