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.
Joan says
September 14, 2016 at 7:55 amThank 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 🙂
Jacinda says
September 14, 2016 at 12:33 pmSo glad your hubby enjoyed the Boterkoek! I hope this one is a hit too. ????
Rebecca says
September 14, 2016 at 3:28 pmIs there a substitute for the xyitol? It’s hard to find locally
Jacinda says
September 14, 2016 at 6:37 pmSure thing! You can use 1 1/2 Tbsp of the THM Super Sweet instead.
Sharon Urlacher says
September 14, 2016 at 4:05 pmIs there a reason frozen berries wouldn’t work? Fresh berries are quite expensive where I live. Thanks.
Jacinda says
September 14, 2016 at 6:40 pmUsing 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.
Sharon Urlacher says
September 14, 2016 at 7:45 pmThanks!
Joan says
October 12, 2016 at 7:17 amJust 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!
Jacinda says
October 12, 2016 at 2:39 pmGood to know! Thanks for sharing!
Meghan says
October 24, 2016 at 2:34 pmSeriously, 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 🙂
Jacinda says
October 25, 2016 at 4:04 pmYou 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!
H says
April 15, 2019 at 3:15 pmI agree with everything she said!
Catherine says
January 21, 2017 at 10:36 pmI made this cake today and it was so delicious! Thank you so much for sharing this recipe.
Jacinda says
March 14, 2017 at 2:56 pmthanks for letting me know!
Deborah says
March 14, 2017 at 1:42 amIs 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.)
Deborah says
March 14, 2017 at 10:43 amActually, 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?
Jacinda says
March 14, 2017 at 2:56 pmHi, 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!
Deborah says
March 14, 2017 at 6:30 pmJacinda, 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?
Jacinda says
March 14, 2017 at 8:11 pmOh 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?
Deborah says
March 15, 2017 at 3:06 amOkay, good idea … and thank you!
Amy says
August 19, 2017 at 4:28 pmDeborah, 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.
Deborah says
July 23, 2018 at 3:56 pmAmy, 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!
Deborah says
July 23, 2018 at 4:41 pmOops, 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!
Andrea Sowers says
March 14, 2017 at 5:30 pmDo you eat this as a snack? Or dessert?
Jacinda says
March 14, 2017 at 8:12 pmBreakfast, snack, dessert…whatever I’m in the mood for!
Kim says
July 15, 2017 at 9:07 pmWe 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….
Angela says
July 27, 2017 at 1:15 pm~ could I use geek yogurt in place of sour cream? I don’t have sour cream on hand ~
Jacinda says
July 27, 2017 at 1:18 pmHi Angela, that should work fine. I’ve subbed Greek yogurt for sour cream in many recipes and it has never been a problem. 🙂
Angela says
July 27, 2017 at 10:19 pm~ thank you so much Jacinda, I look forward to making this ~
Angela says
July 31, 2017 at 9:16 am~ 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 ~
Diane Kosel says
August 11, 2017 at 3:35 pmWhen 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?
Jacinda says
August 11, 2017 at 3:39 pmHi 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. 🙂
Melissa says
August 18, 2017 at 7:44 pmI 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!!
Kathy says
August 27, 2017 at 11:49 ami’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.
Jacinda says
August 27, 2017 at 12:06 pmHi Kathy,
You can use Gentle Sweet instead of xylitol, but with half the amount called for.
Sarah says
December 25, 2017 at 7:56 amI’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.
Dawn says
March 4, 2018 at 12:11 pmCan you use the THM baking blend instead of the coconut flour? Or can you taste the coconut? I’m not a fan of coconut.
cindy says
July 14, 2018 at 2:57 pmI would love to know this as well. I’m not a fan of coconut either.
Catherine says
July 14, 2018 at 10:08 amI used fresh wild blueberries and it was delicious
Debbie Cadeau says
July 14, 2018 at 1:10 pmHello 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?
Katrina says
July 14, 2018 at 4:24 pmCan you use coconut cream on place of spur cream to make it dairy free?
Patty in CO says
July 16, 2018 at 11:48 amThis 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.
Deborah says
July 23, 2018 at 4:04 pmDebbie 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!
Deborah says
July 23, 2018 at 4:07 pmSo 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?
Jill says
August 9, 2018 at 10:27 pmCould you use honey in place of the sweeteners?
Jessica says
February 17, 2019 at 3:26 pmI 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.
Heidi says
March 6, 2019 at 10:38 amCan you sub THM baking blend or almond flour for coconut, and if so, how much??