Sour Cream Blueberry and Lemon Pound Cake Recipe | Cooking With Carolyn
How to Make Sour Cream Blueberry and Lemon Pound Cake Recipe
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Blueberry soured cream cake
A gorgeously moist Bundt cake made with blueberries and the secret ingredient of soured cream, which sets this recipe apart from the rest!
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Find over 40,000 recipes on our site:
Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
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Blueberry & Sour Cream Cake | Juicy, Creamy and Refreshing Recipe
Blueberries bake very well in cakes, as their skins keep most of the juices. Enjoy the cake!
Preparation time: 15 minutes
Baking time: 50-60 minutes
Servings: 10-12
Ingredients for the cake:
- 175 grams / 6 oz / 1½ sticks butter, room temperature
- 175 grams / 6 oz / ⅞ cup sugar
- 200 grams / 7 oz / 1⅗ cups self-raising flour, plus extra to coat the blueberries
- 3 eggs
- 1 tsp baking powder
- 1 pinch of salt
- 1 tsp vanilla extract
- 100 ml / 3,5 oz / ⅖ cup sour cream
- Approx 1 cup / 200 grams fresh blueberries
- Extra butter or spray oil for greasing the cake pan
Ingredients for the frosting:
- 150 grams / 5 oz / ¾ cups of cream cheese
- 50 grams / 2 oz / ¼ cup of sour cream
- 50 grams / 2 oz / ⅓ cup of powdered sugar
- 1 tsp of vanilla
- Approx 1 cup / 200 grams of large blueberries
Step-by-step guide:
- Preheat the oven to 180°C / 350°F; grease an 8-9 inch / 20-23 cm cake pan, line it with parchment paper, them grease the parchment.
- In a large bowl, mix butter, sugar, eggs, vanilla, flour and baking powder until pale and smooth; beat in the sour cream.
- Wash the blueberries and coat them with flour; gently fold them into the batter.
- Pour the mixture into the prepared cake pan; bake in a preheated oven (180°C / 350°F) for 50-60 minutes, or until the tester comes out clean.
- Let the cake cool in the cake pan for 10 minutes, then let it cool completely on a wire rack, preferably upside down.
- In a bowl, beat the cream cheese, sour cream, vanilla and powdered sugar until creamy and smooth.
- Spread the frosting over the top of the cooled cake and scatter with blueberries; let the cake sit in the fridge for at least 1 hour before serving, letting the layers bond and absorb the aroma.
- Serve the cake! It can be kept in the fridge for up to 3 days.
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Timestamps
00:00 Blueberry & Sour Cream Cake
00:17 Cake pan
00:22 Butter, sugar, eggs, vanilla, flour, baking powder, salt
01:00 Sour cream
01:11 Blueberries
01:26 It's baking time
01:46 Cake frosting
02.33 Serve the cake!
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