Hi everyone! This is my first post so please be patient with me. Ma Bakes will bring you my favorite baked goods and other recipes. I have so many wonderful memories that were made in the kitchen, and hope you do too. What’s better than enjoying food along with the love and laughter of friends and family who it is shared with!? So please experiment and enjoy my recipes – and feel free to send me some of yours.
I also love to design and decorate whimsical cakes. Ma Bakes will feature some of my creations and tutorials that will help and inspire you to make your own beautiful cakes. Remember to reach out to me and I will be happy to help along the way!
This is my go-to cake because it so easy and unbelievably delicious. Your whole house will smell like cake heaven! You can substitute the blueberries in this recipe with many other yummy juicy berries or fruits. My hubby is not a big fan of lemon, so often I omit the lemon zest. I originally discovered this recipe on The Novice Chef Blog.
Blueberry and (Sometimes) Lemon Sour Cream Cake
Yield: 1 9-inch cake (I use a spring form pan makes life easy we all love easy)
- 1 ½ cups all purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ¾ cup unsalted butter, softened
- 1 cup of granulated sugar
- 1 cup of sour cream
- 2 teaspoons vanilla extract
- Zest from 1 lemon this is the optional ingredient
- 1 heaping cup fresh blueberries, divided (plus a few for the baker to eat to keep her/him happy tee-heeeee)
Preheat oven to 350˚ *It is very important that your oven temperature is accurate I always use an oven thermometer.
In a small bowl, whisk together flour, baking powder and salt, set aside.
In a stand mixer, beat butter and sugar at medium speed (around 4 on a Kitchen Aid stand Mixer) for 1 minute.
Add eggs and mix until combined.
Add Sour Cream, vanilla extract and lemon zest if using it, mix until smooth.
Fold in flour mixture by hand, stirring until just combined.
Gently Fold in ¾ cup Blueberries. (Or so! just me I LOVE Blueberries)
Transfer cake batter into prepared pan and sprinkle the top with the remaining blueberries.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 to 55 minutes. Let set for 20 minutes before transferring to a cake plate. this is why I like the spring form pan makes this part sooooooooo easy peasy .
Serve warm or allow to cool completely and store in an airtight container until ready to serve.
Now I like well actually I love to sprinkle powdered sugar on top before serving.