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.
Blueberry Sour Cream Cake with Almond Whipped Cream
Cake
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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
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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
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Instructions
- 2 cups heavy cream
- 1/2 cup sugar
- 1/2 tsp. almond extract
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Directions
- In medium mixing bowl add heavy cream, sugar and almond extract.
- 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.
- Beat for 60-90 seconds until stiff peaks form, stopping once halfway through to scrape down the sides of the bowl.