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Blueberry Sour Cream Cake


  • 1/2 c. butter, softened
  • 2/3 c. sugar, divided
  • 1 large egg
  • 2 tsp. vanilla extract, divided
  • 1 1/2 c. all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 4 c. fresh blueberries, washed and dried
  • 16 oz. sour cream
  • 2 egg yolks
  • 1/4 tsp. ground cardamom


Preheat oven to 350°F. Grease 9-inch springform pan. Beat together butter and 1/3 c. sugar in large bowl until light and fluffy. Blend in one egg and 1 tsp. vanilla. In a separate bowl, combine flour, baking powder and salt and add to butter mixture, mixing until well blended. Spread onto bottom of prepared pan; cover with blueberries. Combine remaining 1/3 c. sugar, remaining 1 tsp. vanilla, sour cream, egg yolks and cardamom; pour over blueberries.

Bake 50 to 55 minutes or until set, being careful not to overbake. Allow to cool 10 minutes before loosening rim of pan. Allow cake to cool completely before slicing and serving.


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