Wild Blueberry Sour Cream Cake

Enjoy the tart and tangy taste (forgive the alliteration) of the wild blueberries as they compliment the taste of the sour cream in today's recipe: Wild Blueberry Sour Cream Cake.


  • ½ cup margarine
  • I cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 2 cup sifted all-purpose flour
  • I tsp. baking soda
  • ½ tsp . salt
  • 1 tsp . vanilla
  • 2 cups . fresh blueberries rinsed, drained and floured
  • ½ cup packed brown sugar
  • ½ cup . chopped nuts
  • ½ tsp . cinnamon


  1. Cream butter; beat in sugar. Add eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla; beat until smooth.
  2. Fold in blueberries. Spread half the batter into a greased 9X13X2-inch baking pan. In bowl, mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over batter in pan. Spread on remaining batter.
  3. Bake at 350 F or 175 C for 40-45 minutes.
  4. Cool in pan. Cut in squares. Serve sprinkled with confectioners’ sugar.

Wild Blueberry Sour Cream Cake

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