Sour Cream Blueberry Cake - From the Pennsylvania Grange 1972
Today, I'm sharing a cozy and irresistible recipe that will make your taste buds dance – Sour Cream Blueberry Cake. This delightful creation is perfect for any occasion or just when you crave a slice of pure joy. Serve warm with a cup of coffee in the morning or with a scoop of vanilla ice cream for an after dinner treat.
Why should you use sour cream in a cake?
Using sour cream in a cake recipe brings a multitude of benefits to the table, enhancing both the texture and flavor. Let's dive into why sour cream is a secret weapon in creating delectable cakes:
1. Moisture Magic: Sour cream is a hero when it comes to keeping cakes moist. Its rich and creamy consistency adds moisture to the batter, resulting in a cake that stays tender and luscious, even after baking.
2. Tenderizing Touch: The acidity in sour cream tenderizes gluten in the flour, contributing to a softer crumb. This creates a delicate texture that practically melts in your mouth, making each bite a delightful experience.
3. Flavor Enrichment: Beyond its texture-enhancing qualities, sour cream adds a subtle tangy flavor to the cake. This tanginess complements the sweetness, creating a harmonious balance that tantalizes the taste buds.
4. Creamy Structure: Sour cream helps in structuring the cake by providing fat and stabilizing the batter. This results in a well-balanced cake with a fine, even structure.
5. Versatile Partner: Sour cream is versatile and can adapt to various flavor profiles. It plays well with both sweet and slightly tangy ingredients, making it a versatile addition to a wide range of cake recipes.
Recipe from the Pennsylvania Grange
Why You'll Love This Sour Cream Blueberry Cake:
Irresistible Moisture: The inclusion of sour cream ensures a cake that's incredibly moist, creating a luxurious and tender texture with every bite.
Perfect Flavor pairing: Experience a delightful pairing of tastes as the sweet and slightly tart blueberries dance in perfect harmony with the subtle tanginess of sour cream.
Sensational Texture: Revel in the sensational texture of this cake – a velvety crumb that practically melts in your mouth, making each slice a truly indulgent treat.
Nostalgic Bliss: This cake isn't just a recipe; it's nostalgia in a bite. The familiar comfort of blueberries paired with the creamy goodness of sour cream will transport you to sweet memories from your childhood.
Versatile Delight: Whether served as a standalone dessert or accompanied by your favorite toppings, this Sour Cream Blueberry Cake is a versatile delight that suits any occasion – from cozy gatherings to solo indulgence.
Sour Cream Blueberry Cake ingredients
Ingredients for the Sour Cream Blueberry Cake
butter- The softened butter contributes a rich, buttery undertone that enhances the overall lusciousness of the cake. It's like a velvety backdrop that ties all the flavors together seamlessly.
granulated sugar- The granulated sugar and light brown sugar come together, offering a delightful sweetness that isn't overpowering. It's a subtle, refined sweetness that complements the overall flavor profile.
eggs- Eggs act as a structural backbone in this cake. The proteins in eggs coagulate during baking, providing stability and structure to the cake. This helps prevent the cake from collapsing and gives it a desirable texture.
all-purpose flour- Flour acts as the foundational structure in cakes, providing the necessary gluten network for stability and contributing to the overall texture of the baked creation.
baking powder & baking soda- Baking powder and baking soda work their magic to create the perfect rise and fluffy texture in cakes, ensuring each delightful bite is a heavenly experience.
salt
sour cream- The star of the show – sour cream – adds a pleasant tanginess, elevating the cake to a whole new level. This tangy kick provides a refreshing contrast to the sweetness, creating a perfect balance.
vanilla
fresh blueberries- Ah, the jewels of nature – fresh blueberries. Bursting with juiciness, these little blue wonders add a burst of fruity goodness. Each bite unveils the vibrant, slightly tart essence of blueberries, creating a delightful surprise in every mouthful.
light brown sugar
In the case of the Sour Cream Blueberry Cake, the addition of sour cream not only ensures a moist and tender cake but also introduces a delightful hint of tanginess that perfectly complements the sweetness of the blueberries. So, the next time you're baking a cake, consider letting sour cream work its magic for a truly decadent treat! 🍰✨
Why add fruit to your cakes:
The history of using fruit in cakes in Central Pennsylvania is deeply rooted in traditional recipes passed down through generations, reflecting the region's agricultural heritage. The influence of German and Pennsylvania Dutch culinary traditions is notable, with an emphasis on incorporating seasonal and locally grown fruits into baked goods.
Sour Cream Blueberry Cake out of the oven!
Fruits like apples, berries, and peaches, which thrive in the region, have been staples in cake recipes. These fruit-laden cakes often served as celebratory treats during special occasions, family gatherings, and community events.
Additionally, the practice of preserving fruits in various forms, such as jams and compotes, allowed for their year-round inclusion in cakes, ensuring a burst of flavor even in the colder months. The use of these preserved fruits not only added sweetness but also contributed to the moistness of the cakes. Make a Sour Cream Blueberry Cake in the summer when the berries are fresh and freeze!
Sour Cream Blueberry Cake
Ingredients
Instructions
- Preheat your oven to 325°
- Grease and flour a 9 X 13 X 2 baking dish and set aside.
- Cream the butter and granulated sugar in the bowl of your stand mixer using the paddle attachment for 3 minutes. Once combined, add in eggs one at a time.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the the dry ingredients to the butter and eggs, alternating with the sour cream. Stir in vanilla. Once the batter is combined, fold in 1 cup of blueberries.
- Pour half of the batter into your prepared baking dish. Cover with the remaining blueberries and brown sugar. Top with the remaining batter and bake for 45-50 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes before allowing to finish cooling on a baking rack. Cut and serve.
Notes
Add a sprinkle of powdered sugar for an extra touch of class!
Nutrition Facts
Calories
311.6Fat
12.77 gSat. Fat
7.18 gCarbs
46.2 gFiber
1.15 gNet carbs
45.04 gSugar
28.78 gProtein
4.28 gSodium
328.23 mgCholesterol
72.57 mgOriginal recipe is from the Pennsylvania Grange Cookbook 1972 by Betty Riffle. Valley Grange No. 1411.
