Blueberry Cake with Sour Cream Icing

Whew…what a week!  I’ve been up, down, in and out…then before I knew what was happening, it was Thursday.  Oh well, as one of my best girlfriends says, “it’s all good!”  
I am really excited to share this blueberry cake recipe with you.  I made it last weekend and was not quite sure how it would turn out.  The cake turned out beautifully but I thought it needed a little something extra, so I made this sour cream icing to top it off.  Have Mercy!  What a great combination of fresh sweet berries along with creamy icing.  Now, here’s the shocker – after just one piece of this cake, Mr. A Southern Soul declared quite emphatically that this was the best dessert I’d ever made.  What? Of all the pies, cookies, cakes and cobblers I’ve made over the years, this is THE ONE?  Well, alrighty then!  So, here ya go, friends…I hope you like it as much as my family did.

Blueberry Cake

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cups unsalted butter (1 1/2 sticks) – room temperature
3 large eggs – room temperature
1 tablespoon lemon zest
2 teaspoons vanilla 
1 cup buttermilk (scant 1 cup of milk with 1 tablespoon vinegar)
2 cups fresh blueberries – mixed with 1 tablespoon of flour. 
 *This will keep the berries from sinking to bottom of pan while baking.
*Frozen berries can also be used.
  • Preheat oven to 350 degrees.
  • Butter and flour a bundt pan.
  • Whisk flour, baking powder and salt together.
  • With a electric mixer, beat together sugar and butter until fluffy.
  • Continue beating, adding eggs, one at a time.
  • Add vanilla and zest, mix well.
  • Gradually add in dry ingredients alternating with buttermilk, ending with flour mixture.
  • Turn off mixer and gently fold in blueberries.
  • Pour batter into bundt pan.
  • Bake until a cake tester or wooden skewer comes out clean about 50 minutes to an hour.
  • Cook cake on rack for 15 minutes.
  • Turn cake onto cake plate and cool completely before frosting.

Sour Cream Icing

4 tablespoons butter – softened
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 2/4 cups confectioners sugar
  • Using a hand mixer, cream butter, sour cream, vanilla and lemon juice until smooth.
  • Gradually add confectioners sugar.
  • Add salt and mix until smooth.
  • Pour icing around top of cake allowing it to run down the sides.

Follow on Bloglovin
Share on: Yum
Print Friendly
Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest


  1. Yummy! This looks delicious! I have a pint of blueberries in my frig, guess I know what I'm doing with them. ๐Ÿ™‚ Love your blog too!

    Krista @ joyfulhealthyeats

  2. This looks delicious! I have been trying to find something new to use the rest of the blueberries I have in my freezer. I have never tried sour cream icing. I'll have to give it ago!

  3. Awesome! Just Totally Awesome!! Oh yes I am pinning this!! (FB also:))


    @ My Turn for us
    Freedom Fridays

  4. This cake looks delicious, I love blueberries. I found your blog through The Weekend Re-treat.

    • Laura, I'm glad you found me and stopped by! Hope you visited on FB and Pinterest for other great recipes. BTW – I love the name of your blog!!

  5. Looks so delicious. I love blueberries. I must give this a try ASAP!

  6. This looks so good! I love the sound of sour cream icing!!!

  7. Anonymous says:

    This cake rocks! Thanks, Donya!

  8. Anonymous says:

    This not only looked pretty but was delicious! A hit at a 4th of July party and at home! Julie Osterhaus jjsbhaus@mchsi.com

  9. Donya, this looks fantastic. I am sitting here with my cup of coffee, r-e-a-l-l-y wishing I had a big slice of your blueberry cake to go with it! ๐Ÿ™‚ Thank you for bringing this to Treasure Box Tuesday! I am sharing it on Facebook this morning!

  10. I have this in my oven right now! I'm thinking it will be the perfect companion to a nice cold iced coffee ๐Ÿ™‚ thank you

Speak Your Mind