There are cakes that are simply sweet. And then there are cakes like this Vegan Blueberry Sour Cream Cake — the kind that comes out of the oven impossibly tender, almost custard-like in its moistness, studded throughout with bursts of juicy blueberries that have partially sunk into the crumb during baking, with a flavor so rich and so deeply satisfying that it tastes like something far more indulgent than a simple loaf cake. This is that cake. The one that proves a single can of vegan sour cream is capable of producing the moistest cake you have ever made.
This recipe uses vegan sour cream as the primary fat and moisture source in the batter, a technique borrowed from classical baking that produces a cake of extraordinary tenderness and richness without the heaviness of a cake made purely with oil or butter. Fresh blueberries tossed in flour before being folded through prevent them from sinking entirely to the bottom, distributing pockets of jammy fruit throughout every slice.
What makes this cake so outstanding is the sour cream itself — its tangy richness and high fat content produce a crumb that stays moist for days, with a subtle tanginess that balances the sweetness of the cake and the blueberries beautifully, creating a more sophisticated flavor than a standard vanilla cake.
This recipe is 100% vegan, ready in about 65 minutes, and absolutely wonderful served plain, with a light glaze, or with a dollop of vegan whipped cream alongside fresh berries.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 15 mins | 50 mins | 65 mins | 10 | ~310 kcal |
Ingredients
For the Cake
- 2 cups (240g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (150g) cane sugar
- ½ cup (115g) vegan butter, softened
- 1 cup (240g) vegan sour cream
- 2 tbsp plant milk
- 1½ tsp pure vanilla extract
- 1½ cups (220g) fresh blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
For the Simple Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2–3 tbsp plant milk
- ½ tsp vanilla extract
Optional Add-ins
- Zest of 1 lemon added to the batter for brightness
- 1 tsp cinnamon for warmth
- A scattering of turbinado sugar over the top before baking for extra crunch
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 350°F (175°C). Grease and line a 23 x 13cm (9 x 5 inch) loaf tin or a 20cm (8-inch) round cake tin with parchment paper.
- Mix dry ingredients. In a bowl whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar. In a large bowl beat the vegan butter and sugar together for 3 minutes until pale and fluffy.
- Add the sour cream. Beat in the vegan sour cream, plant milk, and vanilla extract until smooth and well combined.
- Combine. Add the dry ingredients to the wet mixture in two additions, folding gently until just combined. Do not overmix.
- Coat and fold in the blueberries. Toss the fresh blueberries in the tablespoon of flour until lightly coated — this helps prevent them from sinking entirely to the bottom. Gently fold them into the batter with two or three strokes.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 48–55 minutes until a skewer inserted in the center comes out clean or with just a few moist crumbs. Cover loosely with foil if the top browns too quickly before the center is done.
- Cool and glaze. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. If using the glaze, whisk together the powdered sugar, plant milk, and vanilla extract until smooth and drizzle over the completely cooled cake.
Pro Tips
- Use full-fat vegan sour cream for the richest, most tender result — lower-fat versions will not produce the same moist crumb.
- Toss the blueberries in flour before folding them in — this simple step genuinely helps prevent them from sinking entirely to the bottom of the cake during baking.
- Do not overmix once the flour is added, as this is what keeps the crumb tender rather than tough.
- Cool the cake completely before glazing, or the glaze will melt and slide off rather than setting properly.
Why Sour Cream Produces Such a Moist Cake
Sour cream is significantly higher in fat than most plant milks and contributes both moisture and richness simultaneously, while its acidity reacts with the baking soda to produce additional lift and an extremely tender crumb. This combination of high fat content and acidic tenderizing is what makes sour cream-based cakes consistently among the moistest in all of baking, staying fresh and tender for considerably longer than cakes made with oil or plant milk alone.
Flavor Variations
- Lemon Blueberry Sour Cream Cake: Add the zest of two lemons to the batter and a tablespoon of lemon juice to the glaze for a brighter, citrus-forward version.
- Blueberry Streusel Cake: Top the batter with a crumbly streusel of oats, brown sugar, and vegan butter before baking for a more textured, bakery-style finish.
- Mixed Berry Sour Cream Cake: Use a mixture of blueberries, raspberries, and blackberries for a more complex berry flavor throughout.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~310 kcal | 4g | 42g | 2g | 14g |
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 6 days due to the high fat content from the sour cream; bring to room temperature before serving.
- Freezer: Freeze unglazed cake, well wrapped, for up to 2 months. Thaw completely before glazing and serving.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes — add directly from frozen without thawing and toss in flour as directed. The cake may need a few extra minutes of baking time.
Can I make this cake gluten-free?
Yes, using a 1:1 gluten-free flour blend, though the crumb may be slightly more delicate than the regular version.
Why did my blueberries sink to the bottom anyway?
Some sinking is normal even with the flour coating, especially with very large or juicy blueberries. Using slightly smaller, firmer berries and ensuring the batter is properly thick before folding them in helps minimize this further.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more moist, indulgent vegan cake recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
