Blueberry Sour Cream Cake

This blueberry sour cream cake is the absolute most amazing cake you will ever eat. It has become the go-to sweet treat in our home, and is often requested at potluck events with friends and family. It is so moist, full of deliciously fresh blueberries, and is just simply irresistible.

Blueberry Sour Cream Cake Recipe

Ingredients

For the cake –

• 1 cup of butter, room temperature
• 1 ½ cups of cane or granulated sugar
• 1 large duck egg, or 2 medium chicken eggs
• 2 teaspoons of vanilla
• 1 cup of sour cream
• ½ teaspoon of salt
• 1 teaspoon of baking powder
• 1 ⅔ cups flour
• 1 pint of blueberries, or less if you prefer

For the icing –

• 2 tablespoons of melted butter
• 1 ½ cups of confectioners’ sugar
• ½ teaspoon of vanilla
• 1-2 tablespoons of milk

Instructions

• Preheat the oven to 350°F, and coat a 10-inch bundt pan with baking spray.
• In a large mixing bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar until light and fluffy.
• Add in the egg, vanilla, sour cream, salt, and baking powder. Mix until combined, scraping the sides of the bowl as needed.
• Carefully add in the flour until combined.
• If using a stand mixer, on low speed, gently fold in the blueberries. If using a hand mixer, fold in the blueberries with a spatula.
• Spread the cake batter into the bundt pan evenly and bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean.
• Allow the cake to cool for 15-20 minutes in the bundt pan. Place a wire rack on top of a sheet pan. Invert the bundt pan onto the wire rack, carefully releasing the cake from the pan. Allow the cake to continue cooling.
• Once the cake has mostly cooled, mix together the confectioners’ sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk for thinning. Drizzle the icing onto the cake.