Blueberry-sour cream cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1 | cup | Packed brown sugar |
| 1 | cup | Chopped nuts |
| 1 | teaspoon | Ground cinnamon |
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 3 | Eggs | |
| 1 | carton | (8-oz) dairy sour cream |
| 2 | cups | Fresh blueberries |
Directions
From: NDooley@...
Date: 25 May 1995 09:57:44 -0600 Stir together flour, soda and ½ 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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .