Berry Sour Cream Cake Recipes

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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.).

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
• Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

MIXED BERRY SOUR CREAM CAKE

Steps:

• Heat oven to 350ºF.
• Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
• Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.

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.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

BERRY SOUR CREAM CAKE

Steps:

• In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean., For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.

SOUR CREAM BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
• Turn mixer to low and mix until the flour until just combined.
• Fold in the blueberries.
• Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

EASY BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 350F with rack on lower middle position. Generously grease and flour bottom and sides of a 9-inch Springform pan with removable sides. Tap out excess flour and set aside.
• In bowl of a stand mixer (or just a large bowl, if using electric hand mixer) combine the softened butter and sugar. Using paddle attachment, cream until light and fluffy, 2-3 min on medium high speed. Lower to medium speed and beat in the eggs, sour cream, and vanilla until combined.
• In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and gently whisk to combine well. Use a rubber spatula to fold dry ingredients into wet butter mixture, just until a few slight flour streaks remain; do not over mix batter.
• Sprinkle blueberries with a big pinch of flour, just to lightly coat. Gently fold in 1 cup of blueberries into the batter, reserving 1/2 cup blueberries for later. Evenly spread batter into prepared Springform pan, ensuring even surface through the edges. Sprinkle remaining 1/2 cup blueberries evenly on top of batter. Place cake on a baking sheet and place in oven. Bake 65-70 min, or just until toothpick inserted in center comes out with a few tiny tender crumbs attached (start watching cake about 20 minutes beforehand, to make sure it's not browning too quickly. Check often and loosely tent with foil if needed.)
• Let cake cool completely in pan. Once edges have cooled and pulled away from sides of pan, gently remove the sides. Serve with dusting of powdered sugar, if desired.

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.

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.

BERRY SOUR CREAM CAKE

Steps:

• Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
• Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
• Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
• For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.