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    You are in: Home / Baking / Blueberry Sour Cream Cake Recipe
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    Blueberry Sour Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Dee514's Note:

    A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)

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    Serves: 8


    9inch c ...

    Units: US | Metric


    1. 1
      In a large bowl, cream butter.
    2. 2
      Add sugar, beating well at medium speed on electric mixer.
    3. 3
      Add egg, beat well.
    4. 4
      In a small bowl, combine flour and baking powder.
    5. 5
      Add flour mixture to creamed mixture and and mix until blended.
    6. 6
      Stir in vanilla.
    7. 7
      Pour batter into a greased 9 inch springform pan.
    8. 8
      Sprinkle berries over the batter.
    9. 9
      In a small bowl, beat egg yolks.
    10. 10
      Add sugar, vanilla and sour cream to egg yolks, combine well.
    11. 11
      Pour sour cream mixture over blueberries.
    12. 12
      Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
    13. 13
      Cool on wire rack.
    14. 14
      When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
    15. 15
      To serve, carefully remove sides from pan.
    16. 16
      Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
    17. 17
      In small bowl, beat cream and sugar until soft peaks form.
    18. 18
      Spoon 1/2 the cream on top of cake.
    19. 19
      Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
    20. 20
      Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

    Ratings & Reviews:

    • on March 02, 2003


      Talk about rich! but ever so good. Great recipe. Thank you.

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    • on August 26, 2009


      Absolutely Delicious, almost sinful :) Thank you Dee514 Tip: I always line the bottom of my springform pans with parchment paper and then I spray the paper with sticking, ever... it's so much easier to transfer the finished cake to a serving platter this way.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2005


      Wow this is almost the same recipe out of a quick and easy cookbook that I made. Take away the topping (this is rich beyond words even without it) and add 1/4 t cardamom and 1/4 t grated lemon peel and reduce sugar to 1/3C for each layer. The only problems I had were the bottom layer was almost like a biscuit consistincy so I had to use my fingers to mash it into the pan. The second problem was that after letting it cool but before putting in the fridge make sure you REMOVE from pan. Despite greasing the pan, this dessert had to be chiseled out after 2 days in the fridge. This had an amazing flavor and texture sort of like a supreme cheesecake. Next time I will try raspberries or strawberries for a change of pace. Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Sour Cream Cake

    Serving Size: 1 (256 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 646.6
    Calories from Fat 383
    Total Fat 42.6 g
    Saturated Fat 25.9 g
    Cholesterol 191.5 mg
    Sodium 210.3 mg
    Total Carbohydrate 61.4 g
    Dietary Fiber 2.3 g
    Sugars 36.2 g
    Protein 7.2 g

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