Lovely, moist and full of blueberries, this sour cream cake is lightly sweet, so it’s perfect to enjoy any time of day.
Full of flavour and blueberries, this Blueberry Sour Cream Cake is the perfect snacking cake to have on your counter. Not only does it keep well for several days, it also freezes well.
This cake bakes in a tube pan (see below, if you’re not sure what that is). The benefit of baking in a tube pan is that it bakes right side up, as opposed to a bundt pan, which bakes upside down.
Lightly sweet and full of fruit, this cake is perfect to enjoy any time of day.
Baking this cake right side up, means you’ll get to enjoy a pretty, blueberry topped cake, that is sure to entice.
Ingredient Notes for Blueberry Sour Cream Cake
Sour Cream: This is a sour cream cake, so sour cream would be the recommended ingredient here :)
For best results, use a full-fat sour cream. A lower-fat sour cream will work, but recognize that you are reducing the fat in this cake accordingly, which will affect the texture and moistness of the cake to some degree. If you’re in a pinch, you could substitute a thick, plain yogurt, such as Greek yogurt though again, it will not be the same as using full-fat sour cream in this cake.
Oil: Any neutral-tasting oil is fine here, such as vegetable, canola, sunflower etc. I don’t recommend olive oil.
Blueberries: I prefer fresh blueberries for this cake, as they hold their shape a little better, but frozen blueberries will work here, as well.
What is a Tube Pan?
A Tube Pan is not a bundt pan. A Tube pan is usually in two pieces, with a centre tube, attached to a round base. This center tube part then sits inside of an outer piece that makes the sides and has a lip at the bottom to hold the centre tube. Tube pans sometimes come in one piece, as well. They are essentially the same, though I find the two-piece easier to remove the cake from.
A tube pan will bake a cake right side up, as opposed to a bundt pan, which is baked upside down and then flipped over.
While both bundt pans and tube pans have a centre cone, tube pans are used either for more delicate cakes that might stick to a bundt pan or in cases where you want to bake a cake right side up, instead of the inverted style of a bundt pan.
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 we’d have to scatter all the blueberries in the bottom of the pan and then add the batter. While this method would “work”, you will end up with blueberry jam on the top of your cake :)
As noted above, a two-piece tube pan makes it easier to remove the cake, but if you only have a one-piece tube pan, it will work here as well. Grease well, line the bottom with parchment (with a hole cut in the centre) and allow to cool in the pan slightly longer before removing from the pan.
Cook’s Notes for Blueberry Sour Cream Cake
If you’d like to add a touch of lemon to this cake, add a teaspoon of lemon zest to the batter.
Don’t skimp on the blueberries. Put as many on top as you can. Some will sink into the cake as it bakes.
This cake keeps well for several days stored wrapped or covered on the counter. This cake will also freeze well.
More Blueberry Recipes You Might Like …
Blueberry Sour Cream Cake
- 2 cups + 2 Tbsp all-purpose flour (250g)
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs at room temperature
- 1/2 cup sour cream full fat recommended
- 3/4 cup white sugar (150g)
- 1/3 cup + 1 Tbsp vegetable oil or canola or other neutral tasting oil (100ml)
- 2 cups fresh blueberries or un-thawed frozen blueberries, for topping
- 1-2 Tbsp white sugar for topping
- Confectioners/icing sugar for garnish
- Preheat oven to 340F with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar eggs and sour cream for about 3 minutes. With mixer on low, add oil. Mix until combined. With mixer still on low, spoon in flour mixture until combined, then beat for 30 seconds or so.
- Spoon batter into prepared pan and smooth top. (*Note that the batter will only fill the pan about 1/3 the way up).
- Scatter blueberries on top of batter, then sprinkle with white sugar.
- Bake in preheated oven for about 60 minutes, or until a tester comes out clean.
- Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
- Serve dusted with confectioners/icing sugar, if desired.