Blueberry Sour Cream Cake

Blueberry Sour Cream Cake




  • ½ cup butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup sour cream

  • 2 tsp pure vanilla extract

  • 1 ¾ cup all purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ¼ tsp table salt

  • 1 ½ cups fresh ripe blueberries (dry any surface moisture)

  • ½ tsp powdered sugar for dusting




Preheat oven to 350 degrees


Butter an 8 x 8 baking dish and line with parchment paper


In a large bowl, beat the sugar and butter until it has a light creamy texture


Blend in the egg and vanilla


In a separate bowl, combine dry ingredients, flour, baking soda, baking powder, salt and gently whisk to combine


Fold dry ingredients into wet butter mixture, followed by the blueberries, do not over mix batter


Pour batter into pan and bake 45 to 55 minutes or until golden brown. Use a toothpick and check that it comes out clean.


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