Blueberry sour cream cake

After all of taco parties of Cinco de Mayo, you’re going to need to find a good use for that extra sour cream. I have the recipe for you, which is a great additional for your Mother’s Day brunch.

I slightly tweaked Yossy Arefi’s recipe, omitting poppy seeds but feel free to include if you enjoy them.

  • ¾ cup granulated sugar
  • ½ stick unsalted butter, softened
  • ¼ cup canola oil
  • 2 large eggs
  • ¾ cup sour cream
  • 1¼ teaspoons almond extract
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1⅓ cups blueberries
  • 1 tablespoon turbinado sugar
  1. Preheat oven to 350 degrees.
  2. In a large bowl, with an electric hand mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract, vanilla extract and salt. Beat until well combined.
  3. Add the flour, baking powder, and baking soda. Mix on low speed until just combined, then fold in the blueberries with a rubber spatula. Pour the batter into a prepared 9-inch round baking pan. Sprinkle on the turbinado sugar.
  4. Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
  5. Let the cake cool in the pan on a wire rack for 15 minutes.

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