Blueberry Sour Cream Cake

READY IN: 1hr 5mins
Bev
Recipe by Judy from Hawaii

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.

Top Review by -Tracy-

I made this recipes exactly as written with no changes or substitutions and it is a moist, light everyday sort of cake. It is really nice with coffee or tea and is the sort of cake you would feel comfortable packing in a school lunchbox. My daughter said it was like a muffin cake, and it does have a muffiny texture and flavor. I found that the texture and flavor were both even better the next day, so this would be a good choice if you want to prepare something the day before. I wouldn't make this cake to serve at a dinner party... but it is perfect for breakfast and afternoon snacking. Thank you for the wonderful recipe!

Ingredients Nutrition

Directions

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

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