Healthier Blueberry Sour Cream Cake Recipes

BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).

BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
• With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
• Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
• Scatter the blueberries on top of batter, then sprinkle with the white sugar.
• Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
• Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
• Serve dusted with confectioners/icing sugar, if desired.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

NOVA SCOTIA BLUEBERRY CREAM CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
• In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
• In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
• Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

HEALTHIER BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Add oil & vanilla sugar.
• Mix remaining dry ingredients together in a separate bowl.
• Add flour gradually to egg mixture, alternating with yogurt, ending with flour.
• Fold in blueberries.
• Pour into a greased loaf pan.
• Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean.
• Cool in pan for at least 10 minutes, then remove to rack for final cooling.