Blueberry Cream Cake Recipe

Ben Carraoli

Blueberry Cream Cake Recipe

I recently baked this delightful blueberry-cream cake and I immediately fell in love with how the tangy sour cream meets juicy blueberries in every bite. After mixing, baking and cooling it, I couldn’t wait to slice it up for friends — and the delight on their faces confirmed it was worth the effort.

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Prep Time 20

Cook Time 1

Servings: 10

Ingredients Method Notes

Ingredients

1 ½ cups all-purpose flour — the base of the cake; gives structure without being too heavy.
1 cup white sugar divided — sugar sweetens and helps with browning; splitting it ensures sweetness in both layers.
1 ½ teaspoons baking powder — helps the cake rise a little so the texture isn’t too dense.
½ cup butter — provides richness and a tender crumb in the cake layer.
1 large egg — binds the cake layer and adds moisture.
2 teaspoons vanilla extract divided — vanilla adds warmth and enhances the other flavors; dividing it places it in both layers.
4 cups fresh blueberries — the star ingredient; fresh blueberry flavor is brighter and more vibrant than frozen if you use frozen, drain excess liquid.
2 cups sour cream — adds a creamy tang giving the topping its distinctive flavor and texture.
2 large egg yolks — help the topping set and give it a custard-like richness.

Method

Begin by pre-heating the oven to 375°F (190°C) and greasing your 9-inch springform pan. In a medium bowl, stir together flour, half the sugar, and baking powder. Use a pastry blender (or finger-pinch) to cut in the butter until the mixture resembles coarse crumbs. Add the whole egg and 1 teaspoon vanilla extract, then press the batter into the bottom of the prepared pan and scatter the fresh blueberries evenly over the top.
In a separate bowl, whisk together the sour cream, the remaining ½ cup sugar, the egg yolks and the last teaspoon of vanilla. Pour this creamy mixture gently over the blueberries in the pan, ensuring it spreads to the edges and covers them completely.
Place the pan in the pre-heated oven and bake until the top is light golden-brown and the center is set (about 60 to 70 minutes). After removing it from the oven, allow it to cool on a wire rack. Then run a knife around the edge of the pan, remove the outer ring, and chill in the fridge if you prefer it firmer before serving.

Notes

I always use fresh blueberries when in season — they give a bright “pop” in flavour that frozen ones can’t fully match.
I found that letting the cake chill in the fridge for an hour after baking helps the sour-cream layer firm nicely and makes clean slicing easier.
I lightly dust the blueberries with a teaspoon of flour before mixing them into the batter — that helps prevent them from sinking to the bottom.
I recommend greasing the springform pan and also placing a parchment circle at the base — the cake slides out more cleanly and the topping remains intact.
When slicing, I dip my knife in hot water between cuts — it helps make smoother slices without tearing the cream layer.