Ingredients
- 1 cup Fresh Blueberries
- 1 cup Sour Cream
- 1 cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cinnamon
- ½ cup Butter, softened (for creaming with sugar)
- Additional Sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round or square baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat 1 cup of granulated sugar with ½ cup softened butter until light and fluffy—about 3 minutes.
- Add 2 eggs and 1 teaspoon vanilla extract to the sugar mixture, beating until thoroughly combined.
- Stir in the 1 cup sour cream until smooth.
- Gradually add the flour mixture to the wet ingredients, folding gently until just combined.
- Fold in the 1 cup fresh blueberries.
- Pour the batter into the prepared pan and sprinkle with additional sugar.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes before transferring to a wire rack. Serve warm.
Notes
Try adding lemon zest for a bright twist. Ensure ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian