Blueberry Sour Cream Cake -- A Light, Delicious and Healthy Dessert Treat
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Blueberry Sour Cream Cake
There is no better way to finish a meal than with a slight sweet treat, which we all know as dessert. Traditionally, desserts are sweet, and sometimes heavy which only weighs us down with the "too full" feeling.
My quest has been to create a dessert which pleases the palate, does not leave that "too full" feeling after consumption and is easy to make. As a result, I have created a cake which is light, healthy and extremely easy to make.
Though I have created this recipe for blueberries, the blueberries can easily be substituted with any fruit of your choice. However, I do not recommend substituting it with kiwi or pineapple. I suggest substituting the blueberries with cherries, strawberries, mixed berries, peaches or in a combination with each other.
For this particular recipe, I mixed a variety of fruit, including peaches, strawberries, grapes, canteloupe and honeydew. The result was a delicate balance of flavors and textures.
The Springform Pan is the key for a successful cake
When using frozen fruit or berries, place the frozen fruit in fine seive and cover with plastic wrap to prevent drying out. Place the seive over a bowl and put in the fridge to thaw overnight or on the counter to thaw during the day. If you place this on the counter in the morning, it will be ready to be used for baking by the afternoon.
General Instructions for Making and Baking the Blueberry Sour Cream Cake
- The following steps are an overview of how to make this simple and delicious cake. Details of the ingredients and how to assemble each part of the cake follows after this overview.
- Measure and thaw frozen blueberries overnight. See the TIP above.
- Preheat oven to 375 F.
- Mix dry ingredients together. Add the sugar, butter and vanilla into this mixture. Mix thoroughly until a soft dough forms.
- Pat this dough onto the bottom of a 9" springform pan.
- Arrange berries on bottom of crust. Set aside.
- In a mixing bowl, blend together the sugar, vanilla, sour cream and egg yolks.
- Pour this mixture evenly over the fruit and crust of the cake.
- Bake for 60 - 70 minutes or until set,firm and lightly golden. As oven temperatures vary between manufacturers and altitudes of your location, adjust the baking time accordingly.
- Remove from oven and set on wire cooling rack. Allow to cool thoroughly. Cover with pastic wrap and place in refigerator overnight.
- Remove from refrigerator. Remove the plastic wrap. Carefully remove the springform ring.
- Serve chilled with garnishes of fresh berries and whipping cream.
Ingredients for the Crust
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla
Assembling the Crust
- In a bowl, mix together the flour, baking powder and sugar until well blended.
- Next, add in the butter. Blend together with a fork or in a mixer. Ensure that the butter is thoroughly blended with the flour mixture. Please note that I use a pastry blender and do this step by hand. I blend with the pastry blender until the mixture has small "clumps" that are sesame sized.
- Crack the egg into the butter mixture as well as the vanilla. Mix together until well blended.
- Place this mixture into a 9" springform pan. I use a glass bottom springform which does not require me to prepare the bottom. If you are using a traditional springform pan, prepare the pan as you normally would.
- Pat the dough into the springform. Ensure that there is an even thickness around the bottom to form a solid crust. The more you "pack" it in, the more dense the crust will be.
Photos for Preparing the Fruit and CrustClick thumbnail to view full-size
Ingredients for the Cake Filling
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 cups sour cream
- 2 egg yolks
Preparing and Making the Cake Filling
- Arrange berries evenly on top of the cake crust that you have patted into the springform pan. If using frozen berries, thaw and drain well. See note above.
- In a bowl, add sour cream, sugar, egg yolks and vanilla. Blend thoroughly with a whisk or spatula. Pour this mixture over the berries.
- Bake at 375° F on the middle rack for 60-70 minutes until firm and slightly golden.
- Remove from the oven carefully. Place the cake, while still in the springform pan, onto a wire cooling rack. The cooling rack should provide approximately two inches of space below it to allow ample air circulation for even cooling. Allow the cake to cool completely. This may take 2 to 3 hours depending upon your room temperature.
- When completely cooled, cover the springform with plastic wrap. Place the cake, pan and all, into the refrigerator and chill. If condensation appears on the wrap, remove the wrap carefully so as to not allow water droplets to fall on the cake. The cake has not cooled completely, which results in the condensation. Place the cake, while in the springform pan, back onto the cooling rack. Allow to cool for an addition hour.
- You can prepare the cake for serving by removing the springform pan from the sides of the cake. If the cake is chilled through, the springform ring will easily slide off. If it sticks, it means that the cake is still warm. If you pull the springform ring, you may tear or break the cake. Carefully run a smooth knife around the edge to loosen the form. Once the springform ring is removed, you can transfer the cake to a cake plate or, if your pan has a glass bottom, you may leave it on the bottom for serving.
- Serve with whipped cream on side or as garnish.
Step by Step Photos for Preparing the Cake Batter and Assembling the CakeClick thumbnail to view full-size
Food for Thought
This is a very simple and healthy treat to make. The ingredients list is simple and the procedure is just as simple. Once you have made this tantalizing cake, you will, no doubt, experiment with other types of berries and fruits.
Enjoy your cake, and as always, your feedback in the comments section and in the ratings is always greatly appreciated!
© 1989 (Original A.Haworth)
© April 6, 2012 (Online)
© April 6, 2012 (Images)
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