Are you craving a moist, flavorful cake that's surprisingly simple to make? Look no further! This blueberry sour cream cake is a delightful dessert that’s perfect for any occasion, from casual weeknight treats to special celebrations. It's one of those easy recipes that always impresses, even if you're a beginner in the kitchen. Get ready to bake up some deliciousness! This recipe delivers a healthy balance of sweetness and tang, making it a crowd-pleaser for both kids and adults.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Making the Batter:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry ingredient mixture is the foundation for a light and fluffy cake.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works best for this step. You want to incorporate plenty of air for a tender crumb.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined – don’t overmix! Overmixing develops gluten, resulting in a tough cake.
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Gently fold in the blueberries. Be careful not to crush them.
Baking the Cake:
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Pour the batter into the prepared pan and spread evenly.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep a close eye on it towards the end of the baking time.
Cooling and Serving:
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
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Once cooled, dust with powdered sugar (optional) and serve. Enjoy your homemade blueberry sour cream cake!
Tips and Variations:
- For a richer flavor: Use brown sugar instead of granulated sugar, or a combination of both.
- Add some zest: Incorporate the zest of one lemon or orange for a citrusy twist.
- Make it a streusel topping: Prepare a simple streusel topping by combining flour, brown sugar, oats, and butter, and sprinkle it over the cake before baking.
- Frozen blueberries work perfectly: No need to thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing leads to a tough cake. Mix until just combined.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Fat: 15-20g
- Sugar: 25-30g
- Protein: 4-5g
This quick dinner idea is a perfect example of homemade cooking at its finest. It’s a delicious dish, and the best recipes often involve simple ingredients and techniques. Enjoy this easy and healthy meal, perfect for satisfying those sweet cravings! This blueberry sour cream cake is a truly wonderful dessert that everyone will adore.