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–+ servings

Blueberry Sour Cream Cake

Servings: 8 servings
Calories: 630kcal
Author: Rob Loethen
Print Recipe

Ingredients 

  • ½ cup butter or margarine softened
  • ½ cup sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • 4 cups blueberries fresh
  • 16 ounces sour cream
  • 2 egg yolks
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 ½ cups whipping cream
  • ¼ cup powdered sugar sifted
  • blueberries garnish

Instructions

  • Cream butter; gradually add 1/2 cup sugar, beating well at medium speed of an electric mixer.
  • Add egg, beating well.
  • Combine flour and baking powder; add to creamed mixture, and mix just until blended.
  • Stir in 1 teaspoon vanilla.
  • Pour into a greased 9-inch springform pan. Sprinkle with berries.
  • Combine sour cream and next 3 ingredients; pour over blueberries.
  • Bake at 350° for 1 hour or until edges are lightly browned. Cool on a wire rack; cover and chill.
  • To serve, remove cake from pan, and place on a serving plate.
  • Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form.
  • Spoon half of whipped cream over top of cake.
  • Spoon remaining cream into a decorating bag with metal tip number 2110. Pipe a border around top. Garnish, if desired.

Nutrition

Calories: 630kcal | Carbohydrates: 61g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 190mg | Sodium: 176mg | Potassium: 302mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1500IU | Vitamin C: 7.9mg | Calcium: 152mg | Iron: 1.7mg