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Blueberry Sour Cream Cake



10 slice(s)

Blueberry Sour Cream Cake

  • 125 grams Butter, softened
  • 200 grams caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 350 grams self-raising flour
  • 160 grams sour cream
  • 300 grams blueberries, fresh or frozen
  • 6
    1h 0min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    A beautiful fluffy treat with bursts of blueberries!
  1. 1. Preheat oven to 180 degrees Celsius (fan forced) and lightly grease/line 20cm cake tin
    2. Insert butterfly whisk, add sugar & softened butter in TM bowl, mix 2 minutes, speed 3, MC on. Scrape down sides of bowl.
    3. Add vanilla extract, mix 1 minute, speed 3, MC on. While this is mixing, pour lightly beaten eggs on top of lid so they slowly filter through the MC gap and enter bowl. Take out butterfly.
    4. Add flour & sour cream, knead (dough function) 30 seconds MC on (this acts as 'folding')
    5. Mix for an additional 20 seconds, speed 3, MC on.
    6. Add 150g (half) of the berries, mix 20 seconds, reverse, speed 2, assisting with spatula.
    7. Pour into prepared cake tin with assistance of spatula and evenly spread out (it will be a bit sticky so you can your spatula with warm water to help)
    8. Pour and spread remaining berries (150g) on top of cake
    9. Bake in oven for 50 minutes (check at 45 minutes by inserting skewer in middle of cake, continue to cook until it comes out clean)
    10. Let cake cool for 10 minutes before taking out of tin, then leave on cooling rack for another 10 minutes (if you can resist!)

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- We use Alyce Alexandra's 'reusable cake tin liners'
- We used 200g raw sugar and blitzed for 10 seconds, speed 9 to make the caster/icing sugar portion
- If you would prefer, you can use a light sour cream, but we used Dairy Farmers
- You can decide where you want the most berries, if you want them more mixed into the cake you can take off reverse in step 6 which may split them.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Delicious! ...

    Submitted by HelenaCC on 2. September 2020 - 23:25.

    I love the combination of sour cream and blueberries in this cake. The texture is lush without being dense, and it's not too sweet. I did need to add about 20 minutes to the cooking time, but I loosely covered the top with foil to stop it from browning too much and the end result was perfect.

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