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. 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 🙂

    Reply
  2. 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!

    Reply
  3. 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 🙂

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  4. 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.)

    Reply
    • 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?

      Reply
      • 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!

        Reply
        • 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?

          Reply
          • 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?

          • 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!

  5. 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….

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  6. 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?

    Reply
    • 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. 🙂

      Reply
  7. 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!!

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  8. 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.

    Reply
  9. 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.

    Reply
  10. 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?

    Reply
  11. 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.

    Reply
  12. 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!

    Reply
  13. 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?

    Reply
  14. 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.

    Reply
  15. 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.

    Reply

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