• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Work with Me
  • Press/PR
  • Contact
Display Search Bar

The Kitchen Whisperer

  • Home
  • About
  • Recipe Index
  • Shop
  • Weekly Menu
  • Tuesday’s Tips

Jun152012

Blueberry Streusel Sour Cream Cake

Posts may contain affiliate links that help enable me to continue to provide you with free recipes. Please see my Privacy Policy for further details.

Print Recipe

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

A while back I posted a picture of this cake on facebook. The demand was so high from the TKW Facebook Family members for this recipe I had to share it.  However, time went by and I actually forgot about this cake.  It wasn’t until I got an email saying “Please I have blueberries out the ying yang, can I please have your recipe for that amazing blueberry cake?”  So I had to dig through facebook to find out which cake she meant (and the thousands of others that asked for it). Once I came upon it, my tummy started to grumble.  I’m heading out later to get blueberries just so I can make this 🙂

This cake reminds me of Sunday mornings after church, tea with your girlfriends or  sitting on the front porch sipping lemonade with your grandma…

It’s the perfect cake that isn’t too sweet but it’s just sweet enough.  Now I know what you’re thinking… “but it says Streusel. Where’s the streusel lady???” It’s actually in the center of the cake.  It’s like a hidden gem in the middle. It just makes the cake with those luscious sweet blueberries!

Don’t care for blueberries?  Go with raspberries or blackberries!  Want to be a rebel?  Use a mixture of all 3!

Enjoy!

 

 

 

Print

Blueberry Streusel Sour Cream Cake

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Print Recipe
Pin Recipe
★★★★★ 5 from 1 reviews
Did you make this recipe?
Leave a review

Ingredients

  • 1 1/2 sticks unsalted butter, softened (I prefer grated)
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon Vanilla Bean Paste
  • 3 cups flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup regular sour cream or vanilla greek yogurt
  • 1/4 cup brown sugar, packed
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 cups fresh blueberries
  • 1 cup confectioners’ sugar
  • 2–3 tablespoon milk

Instructions

  1. Preheat oven at 350 putting the rack in the middle.
  2. Grease and flour a 10” tube pan.
  3. Cream the butter and sugar until well combined.
  4. Add in the eggs, one at a time beating roughly 1 minute per egg.
  5. Add in the vanilla and mix.
  6. In a separate bowl, sift together the 3 cups flour, baking soda and powder and salt.
  7. Add this to the creamed mixture alternating with some of this and some of the sour cream.
  8. Blend just until combined. You do not want to whip air into this.
  9. In a separate bowl, make the streusel topping by mixing together the brown sugar, 1 tablespoon flour and cinnamon. Set aside.
  10. Spoon about a 1/3rd of the batter into the pan.
  11. Add ½ of the streusel topping.
  12. Add in 1/2 of the fresh blueberries sprinkling them all around the pan.
  13. Add another 1/3rd of the batter, the rest of the streusel topping and the rest of the blueberries
  14. Top with the remaining batter.
  15. Bake at 350 for 55 minutes or until a wooden skewer comes out clean.
  16. Set on a cooling rack and let rest for 10 minutes.
  17. Turn the cake out of the pan and allow to cool completely.
  18. Once cooled, make the drizzle by mixing the milk and confectioners’ sugar.
  19. Drizzle over top.

Made this Recipe?

Tag @thekitchenwhisperer on Instagram and hashtag it #thekitchenwhisperer
Recipe Card powered byTasty Recipes

Sharing is caring!

Previous Post
Next Post

Reader Interactions

View Comments

Recipe Reviews & Comments

  1. Suzann says

    May 21, 2020 at 10:09 pm

    Delicious! Not too sweet and excellent flavor! Will definitely be making this again.

    ★★★★★

    Reply
    • TKWAdmin says

      May 22, 2020 at 7:05 pm

      Yeah! Thank you so much Suzann!

      Best Kitchen Wishes!

      Reply
  2. Debi says

    January 20, 2019 at 9:51 am

    Can you make this cake in the large bundt pan?

    Reply
    • TKWAdmin says

      January 20, 2019 at 10:00 am

      Hi Debi!

      Meaning like 10-12 cup pan? A 10 cup will be full but should work. 12 cup is best.

      Best Kitchen Wishes!

      Reply

Leave a Comment & Review Cancel reply

Made it?
Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

let’s be friends

Subscribe for delicious new recipes, kitchen tips & weekly menus

Yeah!!! I'm so happy you are joining the TKW Family! You will get an immediate email asking you to confirm your subscription. If it's not in your inbox check your SPAM or JUNK folders. If you do not confirm it, you won't receive my newsletters.

What's Trending on TKW

Creamy Butternut Squash Soup
Authentic Chicken Tortilla Soup
Instant Pot Homemade Cheesy Hamburger Helper
Chips & Dips Chipcuterie Grazing Board
Instant Pot Mexican Pulled Chicken
Baked Sheet Pan Lemon Dijon Salmon and Veggies
Cheesy Spaghetti Squash Pizza – Keto Friendly & Gluten Free
Chunky Portabella Mushroom Veggie Burgers
The Best Super Soft and Chewy Hoagie Bread Rolls
Back to Top
  • Recipe Index
  • instagram
  • Contact
  • Terms & Conditions
  • Privacy Policy
Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.
16 shares