Blueberry Sour Cream Cake Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 20 servings
Description:
This Blueberry Sour Cream Cake recipe holds a special place in my heart, reminiscent of childhood summers spent picking fresh blueberries with my mom. It’s more than just a coffee cake; it’s a delightful treat that brings back cherished memories. I hope you enjoy baking and savoring it as much as I do!
Ingredients:
- 1/2 cup butter
- 1 cup margarine
- 3 cups sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions:
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Prepare the Batter:
- In a mixing bowl, cream together the butter, margarine, and sugar until light and fluffy.
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Incorporate Eggs:
- Add the eggs one at a time, beating well after each addition.
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Combine Dry Ingredients:
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
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Mix Batter:
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Begin and end with the flour mixture.
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Add Flavor:
- Stir in the vanilla extract until well combined.
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Fold in Blueberries:
- Gently fold the fresh blueberries into the batter.
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Prepare for Baking:
- Preheat your oven to 325°F (165°C). Grease and flour a 9×13-inch baking pan.
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Bake:
- Pour the batter into the prepared pan, spreading it evenly.
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Bake Until Done:
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Cooling:
- Allow the cake to cool in the pan for 10 minutes.
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Final Cooling:
- Transfer the cake to a wire rack to cool completely.
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Serve:
- Once cooled, slice and serve this delightful Blueberry Sour Cream Cake, perfect for any occasion!
This recipe not only satisfies your sweet tooth but also fills your kitchen with the nostalgic aroma of freshly baked goods. Enjoy the flavors of summer in every bite!
