Red White and Blueberry Cake

blueberry cake

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!


Blueberry Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Hilah Johnson
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x


  • 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


  1. Grease and flour a 9″ springform pan or 9 inch square cake pan. Set oven to 350ºF.
  2. Whisk dry ingredients together in a medium bowl and set aside.
  3. Cream the butter with sugar until light. Beat sour cream with the eggs and vanilla until smooth.
  4. Add the flour mixture and sour cream mix alternately to the bowl, mixing until just barely combined.
  5. Fold in berries.
  6. Spread into prepared pan.
  7. Bake 45-50 minutes.
  8. Let cool in the pan 10 minutes before flipping onto a rack to cool.
  9. Make the frosting:
  10. Whip cheese and sour cream until light and fluffy. Slowly incorporate powdered sugar until a thick, smooth frosting is formed.
  11. Spread onto cooled cake and decorate with strawberries right before serving.
  12. Refrigerate leftover cake.


  • Calories: 370
  • Fat: 14
  • Carbohydrates: 57
  • Protein: 5

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!



  1. Diane on June 28, 2014 at 2:23 pm

    Okay, you know I don’t have a a sweet tooth, but this sounds great!!!

    • Hilah on June 29, 2014 at 2:59 pm

      One day we will see you again and I will make this for you!

  2. Jewel on June 28, 2014 at 10:27 pm

    Some zested lemon and lemon juice in the icing would add a nice tangy balance. Blueberries and lemon always go so well together.

    • Hilah on June 29, 2014 at 2:59 pm

      Funny you say that, when I served this to a girlfriend, she asked if there was lemon in the icing! The tang from the sour cream threw her off. But yes, lemon would be very complimentary!

  3. Amber Boegly on July 4, 2014 at 8:20 am

    This looks so pretty! Definitely making this for my Fourth of July Cookout. Just got a grill this year, so I’m super excited to be hosting my first cookout for the Fourth. Thanks for all these tasty recipes!

    • Hilah on July 6, 2014 at 10:32 am

      Awesome! Hope your cookout went great, Amber. I’m sure it was fun!

  4. Neil on July 5, 2014 at 1:55 am

    Thanks, Hilah! I made this in a nine-inch round cake pan, torted it and made two layers. Plain Greek yogurt worked fine in place of sour cream, and even on this hot day the frosting held together pretty well. Mine finished baking closer to 40 minutes in the round pan. Was a big hit, so thanks again!

    • Hilah on July 6, 2014 at 10:30 am

      Thanks so much, Neil, for the tips. Really glad to hear the yogurt worked and great idea to torte the cake!

  5. Anthony Gonzalez on July 5, 2014 at 4:49 am

    This was a fantastic recipe! I made this for my family’s Fourth of July BBQ but it also doubled as a birthday cake for my Grandfather…Everyone loved it. Thanks for this great treat!!

    • Hilah on July 6, 2014 at 10:31 am

      Hooray! Happy Fourth and Happy birthday, Grandfather! Thanks, Anthony. So happy to hear the cake was a hit.

  6. Sydney on July 25, 2014 at 6:03 pm

    I made this for my family and they LOVED it! Thanks Hilah!!!

    • Hilah on July 26, 2014 at 7:57 am

      Yay! Thanks, Sydney!

  7. Lynn on June 11, 2015 at 7:22 am

    Just what I was looking for to change up dessert for the 4th of July! You say the cake can be made and iced a day ahead of time, and to refrigerate leftover cake (hahaha….leftover cake. THAT’s FUNNY!). I though that I would make both the cake and icing ahead of time and ice ans strawberry it up before serving. The cake wouldn’t have to be refrigerated, just the icing. Right? –Signed, the queen of the second-guessers!

    • Hilah on June 11, 2015 at 7:40 am

      Yep! That is a great plan, Lynn! Hope you enjoy 🙂

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.