Not to toot my own horn, but I love it when I have a cute baking idea that actually works out. You know I’m no fancy cake decorator and more often than not, my attempts at making cute baked goods end in tears of despair and icing all over my face. But this time I did it!
No food coloring, no fancy piping bags, no artificially flavored sprinkles, and yet, here you have a super festive Red White and Blueberry Cake for the Fourth of July! Or any old time, really. This blueberry cake is moist and not overly sweet, thanks to the sour cream in the cake and the tangy cream cheese icing. The cake itself can be made and iced a day ahead, but wait until right before serving to add the strawberries or they will kind of run pink juice all over and mess up the pretty white icing. Unlike our American flag, I’m telling you these colors DO run.
If you want to reduce the calories somewhat, use fat free sour cream in the cake and low fat or fat free cream cheese in the icing. I’ve also made this cake using a gluten-free flour blend (I got mine from Costco) and it works just fine. I do recommend getting frozen wild blueberries because they have a better blueberry flavor and that’s what I’ve always used in this recipe so that’s what I know will work.
Red White and Blueberry Cake Video
Blueberry Cake Recipe – Printable!Print
Blueberry Coffee Cake
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: 12
- 4 tablespoons (1/4 cup) softened butter
- 1 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups wild frozen blueberries (do not thaw first)
- Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 tablespoons sour cream
- 2 or more cups powdered sugar, sifted
- For topping: 1 pint fresh strawberries, hulled and sliced
- Grease and flour a 9″ springform pan or 9 inch square cake pan. Set oven to 350ºF.
- Whisk dry ingredients together in a medium bowl and set aside.
- Cream the butter with sugar until light. Beat sour cream with the eggs and vanilla until smooth.
- Add the flour mixture and sour cream mix alternately to the bowl, mixing until just barely combined.
- Fold in berries.
- Spread into prepared pan.
- Bake 45-50 minutes.
- Let cool in the pan 10 minutes before flipping onto a rack to cool.
- Make the frosting:
- Whip cheese and sour cream until light and fluffy. Slowly incorporate powdered sugar until a thick, smooth frosting is formed.
- Spread onto cooled cake and decorate with strawberries right before serving.
- Refrigerate leftover cake.
- Calories: 370
- Fat: 14
- Carbohydrates: 57
- Protein: 5