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!
Ingredients
- CAKE:
- 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
- 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).
- Cream butter and first amount of sweetener until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
- Mix coconut flour and baking powder together in a separate bowl. Add to wet ingredients and mix thoroughly.
- Spread batter into prepared pan and set aside.
- For the filling, whip sour cream, eggs, vanilla, and sweetener together until creamy. Pour over batter in pan. Distribute blueberries evenly in filling.
- 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.
Thank you!! Just finished the last piece of your boterkoek recipe – my hubby thanks you ! Now I know what to make this afternoon after I pick up some blueberries 🙂
So glad your hubby enjoyed the Boterkoek! I hope this one is a hit too. ????
Is there a substitute for the xyitol? It’s hard to find locally
Sure thing! You can use 1 1/2 Tbsp of the THM Super Sweet instead.
Is there a reason frozen berries wouldn’t work? Fresh berries are quite expensive where I live. Thanks.
Using frozen berries will make it rather watery, but if you thaw them first and then pat them dry as best you can with paper towel, they should be able to work.
Thanks!
Just an FYI for those who want to make this but do not wish to spend the high $$$ on fresh blueberries at the moment. I used frozen wild blueberries after thawing them on a paper towel in a single layer. Added 5-10 minutes to the baking time and the result is DELICIOUS!
Good to know! Thanks for sharing!
Seriously, I love how easy your recipes are. I’ve run into so many THM recipes that are “page turner’s” for me because I don’t have the time to spend with thousands of ingredients and 70 steps. Everything we’ve made has been deeeelicious and I can’t wait to taste this one in a couple hours 🙂
You just made my day with your sweet comment! That’s exactly what I want my recipes to be: easy and affordable for time-pressed people who want to do THM on a budget. It can be done!
I made this cake today and it was so delicious! Thank you so much for sharing this recipe.
thanks for letting me know!
Is the stevia extract used in the cake pure stevia with nothing else? Could the stevia also be used in the filling, instead of xylitol? If so, how much? (I don’t do well with sugar alcohols.)
Actually, scratch that first question! I’m new to your blog, and just noticed the stevia you use is Sweetleaf liquid stevia. So updated question: Could stevia also be used in the filling, instead of xylitol? If so, how much would I use?
Hi, Deborah! I find stevia is too bitter to use straight, so I wouldn’t do it solely by itself. You could do half the amount of xylitol in Gentle Sweet, or a 1/4 of the amount in Super Sweet. Hope that helps!
Jacinda, thanks for your reply! Sugar alcohols have a very adverse effect on me, so using lesser amounts wouldn’t work. Curses, foiled again – this recipe looks so good! How about Monk Fruit? Any ideas for substituting a combination of that and stevia?
Oh man! That’s too bad! I’m not sure what the monk fruit conversion would be. Xylitol measures like regular sugar though, so if you know how monk fruit and granulated sugar compare, maybe that would help?
Okay, good idea … and thank you!
Deborah, did you ever figure out how much monk fruit to use for this recipe? My husband can’t have sugar alcohols either and I am struggling to find recipes that will work for him.
Amy, I did finally try this recipe and have an answer for you! Instead of the 1/3 cup xylitol called for in the filling, I used 1/4 cup Bocha Sweet pure monk fruit (no other ingredients) and 2 doonks pure stevia powder. The filling turned out delicious, and with the perfect sweetness. According to the package the Bocha Sweet has zero calories and zero net carbs, so it might be even more THM-friendly than the xylitol. And it did not cause me the gastric distress that sugar alcohols do. All in all, a big success!
Oops, sorry Amy, I made two mistakes. It’s been quite a while since I bought the BochaSweet and I had forgotten the details. In looking online just now to clarify, I saw that BochaSweet is one word, not two, and that it consists of kabocha pumpkin extract, not monk fruit.
Not only that, but it turns out kabocha extract is, sadly, also a pentose sugar alcohol, which I had not realized. And while it has lots of good reviews, some people have found that it upsets their digestive systems, similar to other sugar alcohols. So while it didn’t seem to bother me, unlike other sugar alcohols I’ve tried, I don’t plan to buy this again.
Back to the drawing board, and if I can find a pure monk fruit I may give this recipe another try and report back.
Sorry for the false hope!
Do you eat this as a snack? Or dessert?
Breakfast, snack, dessert…whatever I’m in the mood for!
We have so many blueberries overflowing right now, I’m excited to have something delicious too use them in! Have you ever tried freezing it? I’m the only one eating it, so I like to freeze desserts when I can….
~ could I use geek yogurt in place of sour cream? I don’t have sour cream on hand ~
Hi Angela, that should work fine. I’ve subbed Greek yogurt for sour cream in many recipes and it has never been a problem. 🙂
~ thank you so much Jacinda, I look forward to making this ~
~ I just made this this morning after I bought the cup of sour cream. It turned out beautiful. I wish I could post the photos. Thank you ~
When making the blueberry sour cream cake do I just spread the cake on the bottom of the pan? I have frozen blueberries will that cause a problem with the filling?
Hi Diane,
Yes, just spread the batter in the bottom of the cake pan. Frozen berries shouldn’t change much, except maybe a few more minutes to the baking time. 🙂
I made this for a work function and it was a huge success!! It was delicious and super easy to make!! I will definitely make it again!! Thanks for such an awesome recipe!!
i’m a little confused about the 1/3 cup xylitol and what the amount would be if using super sweet or gentle sweet instead. thanks.
Hi Kathy,
You can use Gentle Sweet instead of xylitol, but with half the amount called for.
I’m on keto and needed a dessert for Christmas (Merry Christmas!), this is by far the best dessert I’ve attempted on this diet. Believe me, I’ve attempted a lot LOL from mug cakes to instant batter bought on Amazon to countless blog recipes. I have found since starting keto that I am sensitive to sugar subs (unfortunately) so my servings have to be pretty small but this is delicious nonetheless.
Can you use the THM baking blend instead of the coconut flour? Or can you taste the coconut? I’m not a fan of coconut.
I would love to know this as well. I’m not a fan of coconut either.
I used fresh wild blueberries and it was delicious
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?