Recipe Archives->Cakes->Blueberry Sourcream

Blueberry-Sour Cream Cake

2 C. flour
1 tsp. baking soda
1 C. packed brown sugar
1 C. chopped nuts
1 tsp. ground cinnamon
1/2 C. butter
1 C. sugar
1 tsp. vanilla
3 eggs
1 8-oz. carton dairy sour cream
2 C. fresh blueberries

Stir together flour, soda and 1/2 tsp. salt, set aside.  Combine
brown sugar, nuts and cinnamon; set aside.

In a large mixer bowl, beat butter on medium speed for 30 seconds.
Add sugar and vanilla; beat until fluffy.  Add eggs, one at a time,
beating well after each addition.  Beat in sour cream.  Add flour
mixture; beat until smooth.  By hand, fold in blueberries gently.

Spread half of batter in a greased 13 x 9 x 2 inch baking pan.
Sprinkle half of brown sugar mixture evenly over batter.  Dollop
remaining batter on top; spread slightly.  Sprinkle remaining brown
sugar mixture over surface of batter.

Bake in a 350 deg. oven for 45 to 50 minutes or until done.  Serve
warm or cooled.  Makes one 13 x 9 x 2 cake.

Printable version: blueberry-sourcream.txt.