Blueberry Sour Cream Cake

Blueberry Sour Cream Cake

Makes 12 servings


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1-16 oz. cntr. sour cream
  • 2 cups blueberries, divided
  • ½ cup brown sugar


  1. Preheat oven to 350 degrees F. Mix flour, soda, baking powder and salt; set aside.
  2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture alternately with sour cream. Fold in 1 cup blueberries. Pour half of batter into a greased and floured 13x9 inch baking pan. Sprinkle with 1 cup blueberries; sprinkle with brown sugar. Pour remaining batter over top. Bake about 45-50 minutes or until a wooden pick inserted in center comes out clean. Serve with whipped cream. Store in refrigerator.