Blueberry and Pecan Soured Cream Cake recipe

Preparation Time: 30 minutes | Cooking Time: 60 minutes

Soured cream keeps this cake light yet still delicious, while the pecans add a lovely fudgey flavour and the brown sugar swirl adds a hint of caramel. A wonderful alternative to your classic blueberry pound cake.


  • 400g caster sugar
  • 250g soured cream
  • 225g butter
  • 200g plain flour
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • Pinch salt
  • 150g blueberries
  • 100g dark brown sugar
  • 70g chopped pecans
  • 1 tsp. ground cinnamon


  1. Preheat oven to 180C. Grease and dust a 23cm cake tin with flour.

  2. Cream sugar and butter together until pale and fluffy, then beat in the eggs one at a time. Beat in the soured cream and vanilla. Sift in the flour, baking powder and salt and stir to combine, then fold in the blueberries. Mix sugar, cinnamon and pecans.

  3. Pour 1/2 the cake mix into the tin, sprinkle with 1/2 the brown sugar mix, then repeat and swirl together using a skewer. Bake for 55-60 minutes or until lightly risen and tested done with a skewer.

Feel free to use walnuts instead of pecans, or, if you like, add a swirl of dulce de leche. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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