Moist Sour Cream Cake with Fresh Blueberries
Introduction
Moist Sour Cream Cake with Fresh Blueberries is a delightful dessert that combines rich flavors and a soft texture. This cake is perfect for gatherings, special occasions, or simply as a sweet treat after a meal. The combination of sour cream and fresh blueberries makes it moist and bursting with flavor, while the brown sugar crumble on top adds extra sweetness and crunch.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it’s easy to make and requires simple ingredients that you might already have at home. Second, the use of sour cream keeps the cake moist and adds a unique flavor. Finally, fresh blueberries are not only delicious but also packed with nutrients. This cake will impress your family and friends, making it a wonderful option for any occasion.
How to Make Moist Sour Cream Cake with Fresh Blueberries
Making this cake is straightforward and rewarding. Follow the steps below to create a deliciously moist cake that everyone will love.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 1/2 cups (360 g) sour cream
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (200 g) fresh blueberries (or frozen)
For the Brown Sugar Crumble:
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, cold and cut into small pieces
Directions
- Prepare the Brown Sugar Crumble: In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the cold butter pieces until the mixture looks like coarse crumbs. Set this aside.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Stir the sour cream into the mixture until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the brown sugar crumble over the top of the cake batter.
- Bake for 40-50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Moist Sour Cream Cake with Fresh Blueberries
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It’s perfect for dessert or a sweet snack with coffee or tea.
How to Store Moist Sour Cream Cake with Fresh Blueberries
To store this cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, it can be frozen for up to three months. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Moist Sour Cream Cake with Fresh Blueberries
- Make sure the butter is softened for easier mixing.
- Use fresh blueberries for the best flavor, but frozen blueberries work just as well. Just avoid thawing them before adding to the batter.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- For an extra zing, add a little bit of almond extract along with the vanilla.
Variation
You can experiment with different fruits, such as raspberries or chopped strawberries, for a different flavor. Adding nuts like chopped pecans or walnuts to the crumble can also enhance the texture.
FAQs
Q: Can I use low-fat sour cream?
A: Yes, low-fat sour cream can be used, but it may slightly change the texture of the cake.
Q: Is it okay to make this cake ahead of time?
A: Yes, you can make this cake a day or two ahead. Just be sure to store it properly.
Q: Can I substitute the all-purpose flour?
A: For a gluten-free option, you can use a gluten-free all-purpose flour blend, but the texture may vary slightly.
Enjoy baking and indulging in this delightful Moist Sour Cream Cake with Fresh Blueberries!
