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Blueberry Sour Cream Cake
Ingredients:
2 c. fresh or frozen blueberries, rinsed and drained
2 c. flour
1 stick butter, softened
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 c. brown sugar
1/2 c. chopped nuts
1/2 tsp. cinnamon
2 c. fresh or frozen blueberries, rinsed and drained
2 c. flour
1 stick butter, softened
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
1/2 c. brown sugar
1/2 c. chopped nuts
1/2 tsp. cinnamon
Directions:
Preheat oven to 350. Lightly toss blueberries with 2 Tbs. flour; set aside. In a large bowl, with electric mixer on medium speed, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in remaining flour, sour cream, baking soda, vanilla and salt. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 13x9x2" baking pan. In a bowl, mix brown sugar, nuts and cinnamon. Sprinkle over top of batter. Spread remaining batter over top, Bake 40 to 45 minutes or until done. Cool in pan. Sprinkle with 10x sugar.
Makes 16-18 Servings
Preheat oven to 350. Lightly toss blueberries with 2 Tbs. flour; set aside. In a large bowl, with electric mixer on medium speed, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in remaining flour, sour cream, baking soda, vanilla and salt. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 13x9x2" baking pan. In a bowl, mix brown sugar, nuts and cinnamon. Sprinkle over top of batter. Spread remaining batter over top, Bake 40 to 45 minutes or until done. Cool in pan. Sprinkle with 10x sugar.
Makes 16-18 Servings
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