One-Bowl Blueberry Sour Cream Cake
This blueberry sour cream cake is the kind of thing you can mix up on a Tuesday and still feel proud setting it out for company. The batter comes together in one bowl, no mixer needed, and the sour cream keeps it tender for days.
Fresh berries dot every slice, and the top bakes to a golden, crackly crust. It’s simple enough that you’ll want to bake it again next week.
Why This Cake Stays in the Rotation
I bake this cake when I want something sweet without a lot of fuss. The sour cream does the heavy lifting, giving the crumb a soft, velvety texture that stays that way for days. You don’t need a mixer, and the whole thing comes together in about ten minutes of actual work.
The blueberries burst into juicy pockets as the cake bakes, and that crackly sugar top (I like to sprinkle on a little coarse sugar) makes it feel special without extra effort. It’s the kind of cake that disappears fast, whether you serve it for breakfast, an afternoon snack, or a simple dessert.
Ingredients
- 2 cups (250g) all-purpose flour: spoon and level the flour for accuracy; you’ll reserve 1 tablespoon for the berries.
- 1 cup (200g) granulated sugar: plus extra coarse sugar for the topping if you like.
- 2 teaspoons baking powder: fresh baking powder gives the best rise.
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs: room temperature for the smoothest batter.
- 1 cup (240g) full-fat sour cream: room temperature.
- 1/2 cup (113g) unsalted butter: melted and cooled slightly.
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (about 210g) fresh blueberries: tossed with the reserved 1 tablespoon of flour so they don’t sink.
Variations / Substitutions
- Frozen blueberries: use them straight from the freezer, no need to thaw. Toss with an extra teaspoon of flour.
- Greek yogurt: swap the sour cream for an equal amount of full-fat Greek yogurt. The cake will be a bit tangier and just as soft.
- Lemon zest: stir 2 teaspoons of finely grated lemon zest into the sugar before adding the dry ingredients for a bright, citrusy note.
- Mixed berries: raspberries or blackberries work well; use the same volume and fold gently.
If you love this cake, try my Lemon Poppy Seed Loaf next.
How to Make Blueberry Sour Cream Cake
Step 1: Whisk the Dry Ingredients
Heat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line the bottom with parchment so the cake lifts out easily. In a large bowl, whisk together the 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set aside 1 tablespoon of this dry mixture to toss with the blueberries later.
The dry mix should look uniform, with no lumps of soda or powder. If your baking powder has been open for a while, give it a sniff; it should smell a little sharp and fresh.
Step 2: Stir in the Wet Ingredients
Pour the 1/2 cup melted butter, 1 cup sour cream, 2 eggs, and 1 1/2 teaspoons vanilla right into the dry ingredients. Stir with a spatula just until a thick, smooth batter forms and no streaks of flour remain.
Stop stirring as soon as it comes together. A few small lumps are fine. Overmixing at this point can make the cake tough, so resist the urge to beat it smooth.
Step 3: Fold in the Blueberries
Tumble the 1 1/2 cups blueberries (already tossed with the reserved tablespoon of flour) into the bowl. Gently fold them in with a few broad strokes. The batter will be thick and a bit lumpy near the berries, which is exactly what you want.
Be gentle so you don’t smash the berries. The flour coating helps them stay suspended in the batter, so you’ll get fruit in every bite.
Step 4: Scrape the Batter into the Pan
Scrape the batter into your prepared loaf pan and smooth the top with the spatula. If you like a crunchy top, sprinkle about 1 tablespoon of coarse sugar over the surface. Bake on the center rack for 50 to 55 minutes, until a toothpick inserted in the tallest part comes out clean or with a few moist crumbs.
The top will be deep golden and domed in the middle. Start checking at 50 minutes. If the cake is browning too quickly, tent it loosely with foil for the last 10 minutes.
Step 5: Cool and Slice
Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges, lift it out using the parchment sling, and transfer it to the rack to cool completely before slicing.
The cake slices cleanly when fully cool, but if you can’t wait, a slightly warm slice with a pat of butter is hard to beat. Store any leftovers well wrapped.
Tips for a Tender Crumb
- Let the eggs and sour cream come to room temperature.: Take them out of the fridge about 30 minutes before you start. Cold ingredients can make the batter curdle or bake up dense.
- Spoon and level the flour.: Scooping directly from the bag can add up to an extra quarter cup, which makes the cake dry. Use a spoon to fill the measuring cup, then sweep the top with a straight edge.
- Line the pan with parchment paper.: A sling (hanging over the long sides) makes lifting the cake out a breeze and keeps the bottom from sticking.
Bake times by pan size:
| Pan Size | Bake Time |
|---|---|
| 9×5-inch loaf pan | 50 to 55 mins |
| 8-inch round pan | 35 to 40 mins |
| 9-inch square pan | 30 to 35 mins |
Keeping the Cake Fresh
Refrigerate: Store the cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. The sour cream keeps it soft. Reheating: Warm individual slices in the microwave for 15 to 20 seconds if you like it slightly warm. Serve Cold: It’s also delicious straight from the fridge; the texture stays soft and firm.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Toss them with the flour while still frozen and fold in gently. Do not thaw them first, or they’ll bleed and turn the batter gray.
Can I substitute Greek yogurt for the sour cream?
Yes, full-fat Greek yogurt works well. The cake will have a slightly tangier taste and a similar tender crumb.
How do I keep blueberries from sinking to the bottom?
Toss them with a tablespoon of the measured flour before folding them into the batter. That light coating helps them stay suspended.
Can I make this cake gluten-free?
Replace the all-purpose flour with a good quality 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still very good.
Can I add lemon zest?
Absolutely. Stir 2 teaspoons of finely grated lemon zest into the sugar before adding the dry ingredients; it gives the cake a bright, summery note.
Blueberry Sour Cream Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry mixture and toss with the blueberries.
- Add the melted butter, sour cream, eggs, and vanilla to the dry ingredients. Stir just until combined; a few lumps are fine.
- Gently fold in the flour-coated blueberries.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if desired. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.
