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.
What makes this Blueberry Sour Cream Cake such a star? Let me count the ways.
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.
This easy, no special ingredient, THM S Blueberry Sour Cream Cake is sure to be a staple in your house! You can use any berry in place of the blueberries, as long as they are fresh.Blueberry Sour Cream Cake | THM: S
Ingredients
Instructions
Notes
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?
Can you use coconut cream on place of spur cream to make it dairy free?
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.
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!
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?
Could you use honey in place of the sweeteners?
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.
Can you sub THM baking blend or almond flour for coconut, and if so, how much??
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.