Recipes: Dessert

Blueberry Sour Cream Cake with Almond Whipped Cream

This Blueberry Sour Cream Cake recipe is amazingly easy and ultra scrumptious! With its moist, tender crumb and berry sweetness, it can be enjoyed for a snack and dessert.

 

Cake

  • Ingredients

    • 1 1/2 cups frozen blueberries 
    • 1/2 cup heavy cream
    • 1 cup sour cream
    • 1 large egg, beaten
    • 1/4 cup melted butter
    • 1/2 tsp. almond extract
    • 2 cups all-purpose flour
    • 1/4 cup brown sugar, packed
    • 1 cup white sugar
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt

  • Directions

    • Preheat oven to 350°
    • In a medium bowl, combine cream, sour cream, egg, melted butter and almond extract. In a separate bowl, combine the flour, sugars, baking powder, baking soda, and salt. Combine with the wet ingredients, stirring ONLY until just combined. Do NOT overmix.
    • Gingerly add blueberries to the batter, taking care not to over mix berries (gently fold only 4-5 times max). Pour batter into greased 8”x8” baking dish. 
    • Bake for 45-55 minutes, or until cooked through and lightly golden brown. Remove from oven, allow to cool, then top with almond whipped cream. Enjoy! 

Almond Whipped Cream

  • Instructions

    1. 2 cups heavy cream
    2. 1/2 cup sugar
    3. 1/2 tsp. almond extract 

  • Directions

    1. In medium mixing bowl add heavy cream, sugar and almond extract. 
    2. Using the wire whisk attachment on a hand-held mixer, beat the ingredients together starting on low speed and increasing to high slowly as it begins to firm up.
    3. Beat for 60-90 seconds until stiff peaks form, stopping once halfway through to scrape down the sides of the bowl.