Blueberry Sour Cream Cake

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  • 1/2 cup sugar
  • 125g butter, softened
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 3 cups blueberries
  • 2 cups sour cream
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla






Preheat oven to 180 C. Mix together sugar, butter, egg and vanilla essence. Add flour and baking powder and mix until smooth. Spread in lined 25cm spring form pan. Cover with blueberries. Mix together the sour cream, egg yolks, sugar and vanilla and pour over the berries. Bake for 1 hour or until topping is golden and completely set around the outside but slightly wobbly in the centre.  It will set more as it cools.

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5 thoughts on “Blueberry Sour Cream Cake

  1. Hi, Have made this a few times. It looks very professional as well as tasting lovely. Not too sweet!
    Can it be frozen? Too much for 2 of us!!

  2. I am an experienced cake maker. I followed the recipe exactly. I cooked it about an hour & 10 minutes – the top looked ok. When it cooled I couldn’t get it out of the tin. The base was soggy, the blueberries almost liquid & the top layer runny. It all collapsed into an amorphous mess & although it tasted ok I had to throw it away. Any suggestions what could have gone wrong?

  3. Thank you very much for this delicious sounding recipe. we’re having it for pudding tonight…. it’s in the oven baking now :)

  4. Hi I have been making this sour cream cake which I call berry custard cake for years it’s fabulous especially left until the next day. You can use any berries you like I often throw on frozen mixed berries which are just as good a little mascarpone mixed with a wee bit of icing sugar makes it yum.