Go Back

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


  • 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.
  • 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.
  • Bake at 350 F or 175 C for 40-45 minutes.
  • Cool in pan. Cut in squares. Serve sprinkled with confectioners’ sugar.