Sour Cream Blueberry Cake Recipes

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BLUEBERRY SOUR CREAM POUND CAKE

Make and share this Blueberry Sour Cream Pound Cake recipe from Food.com.

Provided by Janet W

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9



Blueberry Sour Cream Pound Cake image

Steps:

  • Bring butter eggs and sour cream to room temperature.
  • Combine flour, baking powder and baking soda; set aside.
  • In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
  • Gradually add sugar, beating about 10 minutes or until very light and fluffy.
  • Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
  • Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
  • Add blueberries, beating on low speed for 30 seconds.
  • Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
  • Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
  • Cool on rack for 10 minutes. Remove from pan.

Nutrition Facts : Calories 278.5, Fat 13.3, SaturatedFat 7.8, Cholesterol 92.9, Sodium 117.8, Carbohydrate 36, Fiber 0.7, Sugar 20.9, Protein 4.3

1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup sour cream
1/2 cup blueberries

BLUEBERRY SOUR CREAM COFFEE CAKE

Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)

Provided by PalatablePastime

Categories     Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 10



Blueberry Sour Cream Coffee Cake image

Steps:

  • Preheat oven to 350°F.
  • Grease and flour a bundt or tube baking pan and set aside.
  • Mix together butter and sugar until smooth; add eggs, mixing until well blended.
  • In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
  • Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
  • Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
  • Cool cake before removing from pan.
  • To remove, invert over plate, and tap pan.
  • Serve on plate garnished with blueberry syrup, if desired.

Nutrition Facts : Calories 5566.8, Fat 298.1, SaturatedFat 182.6, Cholesterol 1121.5, Sodium 3090.4, Carbohydrate 682.4, Fiber 14.8, Sugar 431.8, Protein 60.9

1 cup butter or 1 cup margarine, softened
2 cups sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1 pint fresh blueberries, rinsed, stems removed

BLUEBERRY SOUR CREAM CAKE

This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.

Provided by Judy from Hawaii

Categories     Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10



Blueberry Sour Cream Cake image

Steps:

  • Cream butter& sugar.
  • Add eggs one at a time, beating well after each addition.
  • Sift dry ingredients together.
  • Add gradually to egg mixture, alternating with sour cream, ending with flour.
  • Stir in vanilla, then fold in blueberries.
  • Pour into a greased& floured 9 by 13" pan.
  • Bake at 325 for 45-50 minutes, or until cake tests done.
  • Cool in pan for 10 minutes, then remove to rack for final cooling.
  • (Or just leave in pan.).

Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6

1/2 cup soft butter or 1/2 cup margarine
1 cup sugar
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries
1 teaspoon vanilla

RICH BLUEBERRY SOUR CREAM CAKE

My mother has been giving me all her old written recipes, she is off all treatments, and I guess she is handing me down her legacy. She used to be an awesome baker and sure hope she wrote this recipe down correctly, cause it was one of my favorites! I hope someone will try it and let me know how it comes out, or how it can be improved upon...or if the steps are even correct (!), I am SO not a baker! Some of the instructions do not make a whole lotta sense to me, because I do not bake, but maybe some of you can come up with something and make this work!

Provided by Crabzilla

Categories     Dessert

Time 50m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11



Rich Blueberry Sour Cream Cake image

Steps:

  • Preheat oven to 325 degrees.
  • Generously grease a 9x13x2 pan.
  • Cream butter and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding).
  • Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
  • Top off with remaining batter and bake for 45-50 minutes.
  • Cool in pan (on a rack) for 25-30 minutes.

1/2 cup sweet butter (unsalted)
1 cup sugar
3 eggs
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup packed brown sugar
2 cups blueberries (fresh is best)

BLUEBERRY SOUR CREAM CAKE

A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)

Provided by Dee514

Categories     Dessert

Time 1h20m

Yield 1 9inch cake, 8 serving(s)

Number Of Ingredients 13



Blueberry Sour Cream Cake image

Steps:

  • In a large bowl, cream butter.
  • Add sugar, beating well at medium speed on electric mixer.
  • Add egg, beat well.
  • In a small bowl, combine flour and baking powder.
  • Add flour mixture to creamed mixture and and mix until blended.
  • Stir in vanilla.
  • Pour batter into a greased 9 inch springform pan.
  • Sprinkle berries over the batter.
  • In a small bowl, beat egg yolks.
  • Add sugar, vanilla and sour cream to egg yolks, combine well.
  • Pour sour cream mixture over blueberries.
  • Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
  • Cool on wire rack.
  • When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
  • To serve, carefully remove sides from pan.
  • Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
  • In small bowl, beat cream and sugar until soft peaks form.
  • Spoon 1/2 the cream on top of cake.
  • Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
  • Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

Nutrition Facts : Calories 646.6, Fat 42.7, SaturatedFat 26, Cholesterol 191.6, Sodium 210.4, Carbohydrate 61.5, Fiber 2.4, Sugar 36.3, Protein 7.3

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups fresh blueberries, stems removed
1 (16 ounce) container sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream, for topping
1/4 cup powdered sugar, for topping

BLUEBERRY SOUR CREAM COFFEECAKE

Provided by Food Network

Categories     dessert

Time 40m

Yield 9 servings

Number Of Ingredients 6



Blueberry Sour Cream Coffeecake image

Steps:

  • Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan.
  • Rinse blueberries from mix with cold water and drain.
  • For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
  • Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
  • Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
  • For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
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1 pkg Duncan Hines® 100% Whole Grain Wild Maine Blueberry Muffin Mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup blueberry preserves
1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

SOUR CREAM POUND CAKE

The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 11



Sour Cream Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
  • Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
  • Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
  • Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

BLACKBERRY SOUR CREAM COFFEE CAKE

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15



Blackberry Sour Cream Coffee Cake image

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.

3/4 cups all-purpose flour (see Cook's Note)
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries

BLUEBERRY CRUMB CAKE

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18



Blueberry Crumb Cake image

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 1h25m

Yield Cuts into 10 slices

Number Of Ingredients 10



Blueberry soured cream cake with cheesecake frosting image

Steps:

  • Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
  • Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
  • Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
  • To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium

175g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x punnets blueberry
200g tub Philadelphia cheese
100g icing sugar

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE

This one I clipped from the Dallas Morning News a number of years ago. It won a ribbon at the state fair.

Provided by TXOLDHAM

Categories     Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 17



Best of Show Blueberry Sour Cream Coffee Cake image

Steps:

  • Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
  • Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
  • In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
  • Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
  • Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
  • Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
  • Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

Nutrition Facts : Calories 568.5, Fat 27.6, SaturatedFat 12.9, Cholesterol 112.5, Sodium 483.6, Carbohydrate 75.8, Fiber 2.7, Sugar 49.2, Protein 7

1 cup blueberries
1 teaspoon lemon zest
4 eggs
1 1/2 cups sour cream (divided use)
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
3/4 cup flour
3/4 cup sugar
1/2 cup dark brown sugar (divided use)
2 tablespoons cinnamon
2 tablespoons butter
1 cup pecans, chopped

BLUEBERRY COFFEE CAKE WITH SOUR CREAM

Dig into Blueberry Coffee Cake with Sour Cream for a tasty treat! With just 15 minutes of prep time, this blueberry coffee cake is beautiful and tasty.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 16 servings

Number Of Ingredients 10



Blueberry Coffee Cake with Sour Cream image

Steps:

  • Heat oven to 350ºF.
  • Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. sugar. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
  • Pour into 9-inch pan sprayed with cooking spray; top with blueberries and reserved sugar.
  • Bake 55 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

2 cups flour
1 Tbsp. lemon zest
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar, divided
3/4 cup butter, softened
1 cup sour cream
2 eggs
1 cup blueberries

BLUEBERRY SOUR CREAM COFFEE CAKE

Another winner from Southern Living! This coffeecake is great for breakfast and brunch and is easy to make.

Provided by Lvs2Cook

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15



Blueberry Sour Cream Coffee Cake image

Steps:

  • Beat butter with electric mixer until creamy.
  • Gradually add 1/2 c sugar and beat 2 to 3 minutes.
  • Add eggs and next 3 ingredients and beat until smooth.
  • Combine flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
  • Pour batter into a lightly greased 9-inch springform pan.
  • Combine blueberries, chopped pecans, sugar, and cinnamon and sprinkle over batter.
  • Bake at 350º for 35 to 40 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes, remove from pan and cool on wire rack for 10 more minutes.
  • Whisk together powdered sugar and milk until smooth and drizzle over cake.

Nutrition Facts : Calories 314.9, Fat 16.3, SaturatedFat 8.1, Cholesterol 64.6, Sodium 205.4, Carbohydrate 39.8, Fiber 1.6, Sugar 25.1, Protein 4

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla
2 teaspoons lemon rind
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint fresh blueberries
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon
1 cup powdered sugar
4 teaspoons milk

BLUEBERRY SOUR CREAM BUNDT® CAKE

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Provided by B L

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19



Blueberry Sour Cream Bundt® Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
  • Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
  • Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
  • While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4 eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

BLUEBERRY SOURED CREAM CAKE

The slight sourness of the blueberries in this recipe is complemented by the addition of soured cream to the cake and icing to give a more delicate flavour.

Provided by willvousden

Time 1h25m

Yield Serves 10

Number Of Ingredients 0



Blueberry soured cream cake image

Steps:

  • Preheat the oven to 180C/fan 160C/gas 4. Butter and line with baking paper the base of a 23cm round cake tin.
  • Beat together the butter, sugar, eggs, flour, baking powder, and vanilla in a bowl for 2-3 minutes until pale and well mixed. Beat in 4 tablespoons of the soured cream and then stir in half of the blueberries.
  • Pour the mixture into the cake tin and level it off and bake for 50 minutes or until firm and slightly springy to the touch. Put a sharp knife in it and check that it comes out with no mixture on it to be sure it's cooked through. Cool for 10 minutes then tip out of the tin, remove the paper, and tip back onto a rack to finish cooling.
  • Beat the soft cheese with the icing sugar and the remaining soured cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.

BLUEBERRY SOUR CREAM POUND CAKE

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10



Blueberry Sour Cream Pound Cake image

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

BLUEBERRY SOUR CREAM COFFEE CAKE

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13



Blueberry Sour Cream Coffee Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

More about "sour cream blueberry cake recipes"

BLUEBERRY SOUR CREAM CAKE RECIPES ALL YOU NEED IS FOOD
Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until ...
From stevehacks.com


SOUR CREAM BLUEBERRY CAKE - THE BOSTON GLOBE
In a bowl, sift the flour, baking soda, and salt. 3. In another bowl, toss the blueberries with 2 1/2 teaspoons of the flour mixture. 4. In an electric mixer, cream the butter on medium speed for ...
From boston.com


LEMON BLUEBERRY CAKE WITH LEMON-ZEST GLAZE RECIPE - FOOD & WINE
reheat oven to 350°F. Grease a 9- x 5-inch loaf pan with butter, and dust with flour, knocking the excess out of the pan. Beat eggs, flour, sugar, oil, sour cream, vanilla, lemon zest, baking ...
From foodandwine.com


BLUEBERRY SOUR CREAM COFFEE CAKE | FOODTALK
Whisk together the flour, baking powder, and baking soda. Set aside. Add one tablespoon of lemon zest and lemon juice to the blueberries and stir gently. Set aside. Beat the butter until creamy, I used my stand-up mixer and the paddle attachment to beat the butter. Add in the sugar, eggs and vanilla extract.
From foodtalkdaily.com


SOUR CREAM BLUEBERRY CRUMB CAKE - GOOD DINNER MOM
Sour Cream Blueberry Coffee Cake has all the great qualities of your favorite coffee cake. Perfectly sweet from the blueberries and struesel topping, and just the right amount of tang thanks to the sour cream and lemon zest. You may use fresh or frozen blueberries for the recipe, and a spring form pan works well for removing the cake, but you can also use a regular …
From gooddinnermom.com


BLUEBERRY ANGEL FOOD CAKE - SPACESHIPS AND LASER BEAMS
STEP THREE: Spread 2/3 of the blueberry pie filling evenly over the entire cake. STEP FOUR: Layer the last half of the angel food cake cubes over the blueberry pie filling. STEP FIVE: In a medium bowl using a stand mixer or an electric mixer on medium speed, combine the pudding mix, milk, and sour cream until smooth (about 2 minutes).
From spaceshipsandlaserbeams.com


BLUEBERRY SOUR CREAM BUNDT® CAKE RECIPE - FOOD NEWS
Food and Drinks. ... old-fashioned Sour Cream Lemon Blueberry Bundt Cake. September 2021. Blueberry Lemon Sour Cream Pound Cake ... Use 1.5 the cake batter recipe for a 12 cup bundt pan and cook an additional 15-30 minutes, until a tooth pick inserted in the center comes out clean. The drizzle can remain the same or be increased as desired. Tips for making the …
From foodnewsnews.com


BLUEBERRY SOUR CREAM COFFEE CAKE - COOL SKY FOOD
Step1: Preheat the oven to 350°F. Grease and flour a 9” Bundt pan. Step2: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
From coolskyfood.com


BLUEBERRY CRUMBLE COFFEE CAKE - THERESCIPES.INFO
Blueberry Crumble Coffee Cake - Homemade Italian Cooking tip www.homemadeitaliancooking.com. Blueberry Crumble Cake is a wonderful way to brighten up a rainy Spring morning! What makes this coffee cake special is the heavy-handed brown sugar crumble topping. The blueberries are a perfect tart contrast to the crumble and creamy cake. …
From therecipes.info


BLUEBERRY-SOUR CREAM COFFEE CAKE RECIPE - JONATHAN KING, JIM …
Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
From foodandwine.com


BLUEBERRY SOUR CREAM CRUMBLE CAKE | FOOD TO LOVE
To make the cake mixture, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each one. Add the lemon zest. Add the eggs, one at a time, beating well after each one.
From foodtolove.co.nz


BLUEBERRY SOUR CREAM COFFEE CAKE - WHISKING WOLF
Blueberry Coffee Cake. Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick spray then set aside. Add flour, baking powder and sea salt to a large bowl. Whisk until combined then set aside. Cream butter and both sugars with an electric mixer until light and fluffy (approximately 2 minutes).
From whiskingwolf.com


DIABETIC - SOUR CREAM BLUEBERRY COFFEE CAKE 칼로리, 탄수화물 및 …
Diabetic - Sour Cream Blueberry Coffee Cake. 1인분 크기: 1 slice/12. 242 칼로리. 61% 38g 탄수화물. 33% 9g 지방 . 6% 4g 단백질 . MyFitnessPal로 다량 영양소, 칼로리 등을 추적하세요. 무료로 가입하세요! 일일 목표 . 이 음식이 일일 목표에 적합합니까? 칼로리 목표 1,758칼로리. 242 / 2,000칼로리 남음. 체력단련 목표: 심장에 ...
From myfitnesspal.com


BLUEBERRY SOUR CREAM COFFEE CAKE - THE FOOD RECIPES KITCHEN
The Food Recipes Kitchen . About us; All Recipes; Blog; Contact; Find Recipes A-Z; 0. Cart. Submit Recipe; Blueberry Sour Cream Coffee Cake . Embed. × Embed recipe to your website, blog, or article ...
From thefoodrecipeskitchen.com


BLUEBERRY SOUR CREAM COFFEE CAKE | FOODTALK
Blueberry Sour Cream Coffee Cake. 12 pieces. 1 hr 15 min. Jump to recipe. This coffee cake is so moist and delicious. It must be because of the addition of the sour cream. You can add any type of berry you like but our favorite is the blueberry in our house. With Fall coming this will be a great addition to your cooler temps menu. You can have it for breakfast or just as a treat. Look …
From foodtalkdaily.com


BLUEBERRY ANGEL FOOD CAKE - THE BEST BLOG RECIPES
Serve your dessert with an extra dollop of whipped cream on top or with a scoop of vanilla ice cream on the side. Blueberry Angel Food Cake Ingredients . Angel food cake ; Can blueberry pie filling; Package vanilla pudding; Milk; Sour cream; Cool Whip; Purchasing an angel food cake from the store is one of the reasons this dessert is so quick and simple to put …
From thebestblogrecipes.com


BLUEBERRY SOUR CREAM COFFEE CAKES MADE WITH 100% ORGANIC …
Nov 26, 2014 - Blueberry sour cream coffee cakes made with 100% organic ingredients :) Nov 26, 2014 - Blueberry sour cream coffee cakes made with 100% organic ingredients :) Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


MAINE BLUEBERRY SOUR CREAM COFFEE CAKE BY BREAD AND ROSES …
Bread and Roses Bakery ships its Maine Blueberry Sour Cream Coffee Cake nationwide on Goldbelly®. Order from 850+ top restaurants, food shops & chefs in 50 states — only on Goldbelly. Guaranteed to arrive fresh. Shop now.
From goldbelly.com


SOUR CREAM BLUEBERRY AND LEMON POUND CAKE RECIPE RECIPE …
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with 1 tablespoons of room temperature butter, just a thin even coating. Then put 2 to 3 tablespoons of flour into the sifter and sprinkle flour all over the inside of the pan including the tube. Tap out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 325 …
From ifood.tv


BLUEBERRY SOUR CREAM CAKE - SEASONS AND SUPPERS
In the case of this Blueberry Sour Cream Cake, we are using a tube pan to be able to load the top up with fresh blueberries, for a pretty cake. If we were to use a bundt pan here, the bottom of the bundt pan would end up as the top, so all the blueberries would be on the bottom of the cake. I think the only way to make this cake work with a bundt pan would be to just fold …
From seasonsandsuppers.ca


DENSE, RICH BLUEBERRY SOUR CREAM COFFEE CAKE - COMFORTABLE FOOD
Sour cream makes this blueberry coffee cake recipe so very rich and dense. I added some lemon zest to bring out the blueberry flavor and it did exactly that. The crumble crunch topping is perfectly sweet and nutty and adds a great texture to this breakfast bread.
From comfortablefood.com


SOUR CREAM BLUEBERRY CAKE - FOOD & NUTRITION ARTICLES
Bake for 1 hour or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer to a rack and let cool in the pan for about 10 minutes. Invert onto the rack and let cool completely before transferring the cake to a serving plate. Prepare the glaze. In a small saucepan over medium heat, stir together the butter ...
From foodandspice.com


BLUEBERRY SOUR CREAM CAKE RECIPE - FOOD NEWS
This Sour Cream Blueberry Bundt Cake is an easy and super moist and tender bundt cake bursting with fresh blueberries! This cake is super simple to make, and it’s really a great option for holiday brunch, a weekend breakfast, or even a dessert. The sour cream in the cake makes it so moist, without giving it any “sour cream flavor”.
From foodnewsnews.com


DELISH - BLUEBERRY AND LEMON SOUR CREAM CAKE
Blueberry, Lemon And Sour Cream Cake. Ingredients: 3 cups (450g) plain flour. 1/2 teaspoon salt. 1/2 teaspoon bicarbonate of soda. 3 eggs. 2 cups caster sugar. 250g unsalted butter, at room temperature, in chunks. 1 cup sour cream. 3 heaped teaspoons finely chopped lemon zest. 2 1/2 tablespoons of strained lemon juice. 200g fresh or frozen blueberries. extra plain flour, …
From delish-tv.com


BLUEBERRY SOUR CREAM POUND CAKE - ITALIAN FOOD FOREVER
5 comments on “Blueberry Sour Cream Pound Cake” Sue — August 31, 2020 @ 2:59 pm Reply. This is delicious! As there are only two of us to eat it, I made half the recipe and baked it in a loaf tin for the recommended time of 1 hour and 15 minutes and that was perfect. The Fiori di Sicilia brings a wonderful flavor to the cake. Teresa Roselli — September 3, 2020 …
From italianfoodforever.com


PEACH-BLUEBERRY SOUR CREAM CAKE - FOOD STORAGE MADE EASY
Peach-Blueberry Sour Cream Cake Recipe. Preheat oven to 350 degrees. Line a springform pan with waxed paper, spray with pam spray, and lightly dust with flour. Put peaches and blueberries in separate bowls and cover with water to allow to hydrate/refresh. Mix flour, baking soda, and baking powder together in a small bowl and set aside.
From foodstoragemadeeasy.net


BLUEBERRY SOUR CREAM CAKE NOVA SCOTIA - YAN DAHL
Concetta S Cafe Nova Scotia Blueberry Cream Cake Delicious Desserts Cooking And Baking Food Nova Scotia Blueberry Cream Cake Recipe Blueberry Upside Down Cake Upside Down Cake Fruity Desserts Nova Scotia Blueberry Cream Cake Recipe Cake Recipes Cream Cake Desserts Nova Scotia Blueberry Cream Cake Recipe Desserts Dessert …
From yandahl.blogspot.com


A NOT-TOO-SWEET ANYTIME TREAT: BLUEBERRY SOUR CREAM CAKE – BLUE …
Instructions. Heat the oven to 350ºF. Rinse the blueberries and pat them dry with a lint-free cloth. If you will be using a tube pan with a removable core, set aside about 1/3 cup of blueberries. Lightly coat the rest of the blueberries (or all the blueberries, if you are using a bundt pan) with the 2 teaspoons flour.
From blue-kitchen.com


BLUEBERRY ORANGE SOUR CREAM CAKE - CO-OP FOOD
Add all wet ingredients and beat until well mixed. Add all dry ingredients except blueberries and mix on low for 1 minute. With a wooden spoon, carefully fold in blueberries. Lightly spray a 10 inch bundt pan with baking spray. Fill pan evenly mixture and tap the bottom to ensure it has settled. Preheat oven to 350 degrees.
From food.crs


SOUR CREAM BLUEBERRY COFFEE CAKE – GOOD DINNER MOM
Sour Cream Blueberry Coffee Cake has all the great qualities of your favorite coffee cake. Perfectly sweet from the blueberries and streusel topping, and just the right amount of tang thanks to the sour cream and lemon zest. You may use fresh or frozen blueberries for the recipe, and a spring form pan works well for removing the cake, but you can also use a regular …
From gooddinnermom.com


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