Blueberry Sour Cream Shortcake Recipe

Name: Blueberry Sour Cream Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup caster sugar; 125 g margarine or 125 g butter; 1 egg; 1 teaspoon vanilla essence; 1 cup plain flour; 1 teaspoon baking powder; 2 cups blueberries; 2 cups light sour cream; 2 eggs; 1/2 cup caster sugar; 1 teaspoon vanilla essence

Servings: persons

1
Preheat the oven to 160 degrees C fan bake.
2
Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
3
Cream the margarine and first portion of sugar.
4
Beat in the egg and vanilla.
5
Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
6
Press the mix into the prepared tin, then scatter with the blueberries.
7
Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
8
Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet.
9
Cut into squares.
10
This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup caster sugar, 125 g margarine or 125 g butter, 1 egg, 1 teaspoon vanilla essence, and more.

Yes, Blueberry Sour Cream Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Sour Cream Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions