Blueberry soured cream cake

    1 hour 30 min

    One really delicious cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favourite since. The bake time is a bit longer if you're using frozen berries.

    798 people made this

    Serves: 12 

    • 220g butter, softened
    • 400g caster sugar
    • 2 eggs
    • 250ml soured cream
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 150g fresh or frozen blueberries
    • 100g dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 60g chopped pecans
    • 1 tablespoon icing sugar for dusting

    Prep:20min  ›  Cook:1hr  ›  Extra time:10min cooling  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm tube or bundt cake tin.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the soured cream and vanilla. Combine the flour, baking powder and salt; stir into the mixture just until blended. Fold in blueberries.
    3. Spoon half of the cake mixture into the prepared tin. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the cake mixture in the tin. Spoon remaining cake mixture over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
    4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the tin over a wire rack. Invert onto a serving plate, and tap firmly to remove from the tin. Dust with icing sugar just before serving.

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    Reviews & ratings
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    Reviews in English (991)


    Thank you for sharing this wonderful recipe. I am eating a still warm cake and I am amazed how delicious it is. i love that its very sweet and moist. And pecans and brown sugar on top add crunch. Loooooooove it!  -  18 Mar 2017


    This was a very easy recipe to make. The cake was very sweet, maybe a little bit too sweet for my taste. I also liked the added Pecans. The only thing for me was that it wasn't the prettiest cake to serve to guests. I just can't understand the swirl as it just looked as though I had thrown all the ingredients together in the mixer.  -  28 Aug 2012


    I made four cakes. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written?), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. I took them to the restaurant where I work for a blind taste test with my coworkers. The majority picked the original recipe as best, but all were wonderful and disappeared before the end of the night. Management is thinking about adding this to our menu. Thanks!  -  16 Oct 2006  (Review from Allrecipes US | Canada)