Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 7 March 2010

Sour Cream Blueberry Cake

Once again, another attempt to pare down our fresh resources here at Oak Cottage. What better way to use up blueberries, than to bake a deliciously moist sour cream cake!!

Oh, I do hope that blueberries are available now up in Chester . . . they weren't when we last lived there some almost seven years ago now . . .

I was so very excited when I found them in the local shops down here in Kent. Blueberries were one of the things I had most missed over here when I first arrived. A local gal from Eastern Canada, I had never had to live without blueberries in my life!!!

I had taken them oh so very much for granted once upon a time. It took moving over here for me to realize just what a treasure they truly are.

But even if they are something that you can get all of the time . . . baked in a delicious cake such as this, they are a treasure anyways . . .

Moist . . . delicious . . . with just the merest hint of lemon in it's delicious buttercream frosting. This is a winning cake all the way around. Your family will thank you, and then . . . ask for more!!

*Sour Cream Blueberry Cake*
Serves 8 to 10
Printable Recipe

A deliciously moist sour cream cake stogged full of blueberries and covered in a tasty lemon scented buttercream icing.

for the cake:
175g soft butter
175g caster sugar
3 large free range eggs
225g self raising flour
1 tsp baking powder
2 tsp vanilla essence
4 TBS dairy sour cream
225g blueberries, fresh or frozen

For the Icing:
3 ounces softened butter
6 ounces icing sugar, sifted
1 TBS sour cream
1/4 tsp vanilla essence
1/4 tsp lemon essence

Preheat the oven to 180*C/350*F. Butter and baseline a loose bottomed 9 inch round cake tin.

Put the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl. Beat with an electric whisk for 1 to 2 minutes, until light in colour and well mixed. Beat in the sour cram and then fold in the blueberries.

Spread into the prepared tin, leveling off the top. Bake for 50 minutes, until risen and the top springs back when lightly touched. Remove from the oven. Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.

To make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy. Spread over the top of the cooled cake. Delicious!


  1. This looks great, those blueberries look fantastic!

  2. Oh, this looks so perfectly delicious, Marie! Are you back from Chester? How was it? What did you find????? So many questions from your friend in California....hoping everything is falling into place! Much love and happy thoughts being sent your way tonight, dear friend!

  3. What a lovely cake! Thankyou for it!

  4. Oh yum this looks divine! I love blueberries baked into cakes when they go all soft and bleed into the cakes. Looks so soft and fluffy

  5. Estupendo bizcocho y tiene que ser maravilloso el sabor. Un saludo

  6. This looks fantastic! I normally use up blueberries by making muffins but next time I'll make one of these instead.

    I don't know about Chester but here in deepest darkest Wiltshire we have lots of blueberries in the shops right now so I bet them have them in Chester too :)

  7. Great looking cake - you have totally transformed me into a blueberry lover!!! I lived in Chester for a couple of years and can advise that blueberries were in abundance while I was there ;0)

  8. Marie, you made this look so good that I had to stop and put one in the oven! It's baking right now- thank you!
    xoxo Pattie

  9. Georgeous! absolutely georgeous dear Marie!! Oh my dear I need something sweet right now!! love ly recipe-
    Huggs and kisses to you and the lovely Todd!! muacs! gloria

  10. I love the lemon/blueberry combination. This looks like the perfect little treat for my daughter when she comes home from uni next week. Lovely photos.

  11. Never had this cake Marie but it looks scrummy Mmmmm.I do hope you and Todd are well and finding things falling into place whilst in Chester.Know you are in my thoughts constantly.Good Luck with everything.Have a Blessed Sunday.Safe journeys home to Oak Cottage next week.Take Care God Bless kath xx

  12. This looks fabulous, Marie! I don't think I could live without blueberries either. But from everyone's comments, it sounds like they'll be available over there without too much trouble.

  13. Hi Marie, this is very tempting, I cant wait to bake it. By way of a change, can I sustitute the Blueberries with Black Currants?

  14. This looks delcious, as ever Marie. Hope that things are going ok for you and Todd.... Take good care. Lucie x

  15. I have fresh blueberries...I would love to make this cake! It looks amazing! I would probably lick the icing off first! heehee! ♥

  16. Looks perfect.....I'd love a plate!

  17. Oh, I could just dive into this cake, Marie! I didn't realize you'd have recipes posted while you were away... I must go back and read. Hope all is going well for you & Todd. Been thinking of you lots and praying lots! LOVE YOU HEAPS :o) ((HUGS))

  18. I got blueberries in Asda so you would in Chester. On;y problem is you don't get many for your money. I wonder if they'll grow in England? I did see an advert in a plant catalogue recentley for blueberry plants so I suppose they must grow somehwere,

  19. Oh Marie, now you've got me craving a piece of that cake!! I just finished dinner and already have your Sticky Toffee Cake in the oven, requested by my mom after she had the cupcakes so those were a big success :)

  20. I made your wonderful cake this morning and have just had a piece for lunch - WOW!! It was sooo delicious. Thank you for sharing!

  21. Going to make this for my boyfriend's birthday today! Looks great, I love your blog. :)

  22. This is one of my favourite teacakes. I baked it and gave it away as New Years gift. Everyone raved about it. Due to the extra sour cream I have added in, the cake stays moist for 3-4 days in room temperature. This cake look presentable in this cake liner , and it save my time from lining the cake tin.

  23. Hi, i tried this recipe yesterday. The cake raised really well while was in the oven. When I took it out, it fell down and became really thin :( Although the taste is still great. Also, i took it out of the oven after 40mins instead of 50 as it was already very brown. I am new to baking. Does anybody have an idea why it happened to my cake?

  24. Olga, it probably wasn't finished baking! That is probably why it fell, or sometimes if you bang the oven door before a cake is done or jar it, it will also fall. Next time if you find your cake is browning too quickly, you can cover it with a piece of aluminium foil, and that will keep it from over browning. It is also possible that your oven is running a bit hot, or you had it on the wrong oven rack. Cakes should be baked in about the middle of the oven. Hope this helps!


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