Whether in smoothies, muffins, yoghurt, muesli, jam or other delicacies - blueberries are simply heavenly delicious. And when you consider that they're packed with vitamins and other healthy nutrients, snacking on these berries becomes even more fun. For your next Sunday coffee we would like to suggest a particularly delicious blueberry cake, namely the blueberry sour cream cake. With its creamy consistency and lots of fruity berries in the middle, it turns into the family's biggest favorite in a matter of seconds. We have put together a few recipes for you that you should try.
Blueberry sour cream cake from the tray with a hint of lemon
You can also combine this sheet cakewith fruity lemon. It gives the dessert a special touch that every sheet cake fan will like. You can also use a baking dish. After washing the blueberries, gently pat them dry with paper towels, otherwise the cake may become soggy.
- 250 g Flour
- 3 ½ tsp baking powder
- 100 g soft butter
- 150 g sugar + 1 tbsp
- 3 Owner
- 4 tbsp freshly squeezed lemon juice
- 1 tbsp grated lemon peel
- 250 g cream
- 250g blueberries
Preheat the oven to 180 degrees and grease a small tray (25 x 20 cm) or baking dish. Beat the butter together with the sugar until creamy, add the eggs and continue stirring. Then work in the cream and lemon juice and zest. In a separate bowl, mix the flour with the baking powder and stir the mixture into the butter mixture. Do not stir for too long.
Mix the remaining sugar with the blueberries, fold them into the batter and distribute it evenlyon the sheet metal. Bake the blueberry cake for 25 to 35 minutes, using a toothpick to test whether the dough is ready. Overall, it should be ready when the surface starts to brown. Let it cool slightly before cutting it directly on the tray. It can also be served slightly warm.
Blueberry sour cream cake – recipe prepared with cream in a springform pan
If you prefer the good old springform pan, the following recipe is very suitable. For this you prepare from the Schmanta delicious creamwhich is particularly juicy and fruity due to the incorporated berries. This is how the treat is prepared:
- 115 g Butter
- 135g sugar
- 1 large egg
- 2 tsp vanilla extract, both separated
- 190 g Flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 750 g fresh blueberries
- 450 g sour cream or sour cream
- 2 egg yolks
- ¼ TL gemahlener Cardamom
Preheat the oven to 175 degrees and grease a springform pan (22 cm Ø). Cream the butter with half the sugar and then stir in the egg and a teaspoon of vanilla extract. Mix the dry ingredients in another bowl and then add the finished mixture to the butter. Mix everything together well and then distribute the dough evenly in the springform pan.
Now prepare the cream for the blueberry sour cream cake by mixing the remaining ingredients (except blueberries) together. Only then carefully fold in the berries. Then spread the cream over the dough and bake the cake for 50 to 55 minutes. The cream should be firm at the end, but not too stiff. Let the blueberry cake cool for 10 minutes before opening the springform pan. You should only cut it when it has completely cooled down, otherwise it will fall apart. Cut it into triangles or squares as desired.
If you want, you can decorate your blueberry sour cream cake with sprinkles before baking. You can find a recipe for sprinklesin this article.
Recipe with ricotta
How about the creamy sour creamwith ricottacombine? Sounds delicious? It is! In addition, this recipe idea is in no way more complicated than the other variants. The following blueberry cake is perfect if you want to quickly bake something delicious to serve to unexpected guests.
- 3 large eggs
- 125 g sugar (2 tbsp of it separately)
- 85g melted butter
- 225 g Ricotta
- 225 g sour cream or sour cream
- 1 TL Vanilleextrakt
- 120 g Flour
- ½ tsp salt
- 1 ¼ tsp baking powder
- 255 g blueberries (fresh or frozen, if desired)
- Powdered sugar and/or cinnamon for sprinkling (optional)
Preheat the oven to 175 degrees and grease a springform pan (20 cm Ø).Using a mixer, beat the sugar into the eggs until a light yellow, creamy mixture is formed. Then add the ricotta, butter, sour cream and vanilla, as well as the flour, salt, two tablespoons of sugar and baking powder. As soon as a smooth mixture has formed, pour it into the mold, distribute the blueberries over it and bake the blueberry cake for 45 to 50 minutes. If you are using frozen berries, you will probably need to increase the time (about 55 to 65 minutes).
The blueberry cake is ready when the cream starts to turn slightly brown. It should be firm, but still wobble a little when you gently shake the baking pan. Then let your finished dessert cool at room temperature for 30 minutes and sprinkle with powdered sugar or cinnamon, if desired, before cutting and serving. You can also prepare and serve this Blueberry Sour Cream Cake with Streusel by following the recipe from the link above.
