Blueberry Sour Cream Cake | THM: S

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It’s official; I have found my new favorite Trim Healthy Mama dessert. For the longest time, Peanut Butter Cheesecake has been my #1 favorite THM treat, but its moved over to make way for a new winner: this gluten-free, sugar-free, low-carb, THM S Blueberry Sour Cream Cake.

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What makes this Blueberry Sour Cream Cake such a star? Let me count the ways.

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It has no special ingredients.

It takes just a few minutes to prepare.

It’s like cheesecake married a chewy cookie.

It has blueberries; my favorite berry for baking with (and don’t worry, you’re well within the 1/2 cup per S serving guidelines…unless you eat more than half a cake in a sitting…)

It doesn’t require any long periods of refrigeration or settling before enjoyment.

It’s amazing.

Try it and see for yourself.

Yield: 10 servings

Blueberry Sour Cream Cake | THM: S

Blueberry Sour Cream Cake | THM: S

This easy, no special ingredient, THM S Blueberry Sour Cream Cake is sure to be a staple in your house!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 tsp stevia extract (OR 1 1/2 Tbsp Super Sweet, OR 1/4 cup Gentle Sweet)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • FILLING:
  • 1 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup xylitol
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350. Line the bottom of a 8 1/2" spring-form pan with parchment paper (you can also use a regular, round baking dish).
  2. Cream butter and first amount of sweetener until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
  3. Mix coconut flour and baking powder together in a separate bowl. Add to wet ingredients and mix thoroughly.
  4. Spread batter into prepared pan and set aside.
  5. For the filling, whip sour cream, eggs, vanilla, and sweetener together until creamy. Pour over batter in pan. Distribute blueberries evenly in filling.
  6. Bake for 35-40 minutes. The middle will not look quite set, but that's okay. It'll be perfect after it cools.

Notes

You can use any berry in place of the blueberries, as long as they are fresh.

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52 thoughts on “Blueberry Sour Cream Cake | THM: S”

  1. Hello Jacinda…Love your recipes and use them often for THM. This Blueberry Sour Cream Cake looks and sounds amazing. Being single I would like to ask if it can be frozen? Also, can it be made in muffin cups for single servings, if so, how would the baking time be adjusted?

  2. This sounds fabulous, but I, too, would like to know about freezing it since there is only me to eat it. Can someone please let us know? Thank you.

  3. Debbie and Patty, I baked this cake recently and froze several slices to see how it would do. The next day I defrosted one and ate it, along with a slice that hadn’t been frozen. There was no difference between the two, except the blueberries that had been frozen had a more blueberryish taste than the ones that hadn’t been. So if anything, the slice that had been frozen was better, although neither slice was as tasty as the ones straight out of the oven…. Hope this helps!

  4. So I tried this cake despite not really liking coconut flour, and while the filling was delicious, I didn’t really love the taste of the coconut crust, although the recipe is brilliant and the crust looked and functioned great. Has anyone tried this with almond flour or a combination, and could provide details and results?

  5. I made this cake for a church lunch today and labeled it gluten and sugar free. Actually hoping nobody would eat it and I could bring it home. It was absolutely delicious and GONE. Several people asked me for the recipe and told me how good it was.

  6. Hi Jacinda,

    Your recipes look fantastic!

    I have a punnet of blueberries and was looking through pinterest for ideas. Found your cake and would love to give it a go, but the recipe is missing 🙁

    Not sure if it’s a page error? Thought i’d let you know.

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