Blueberry Fool

READY IN: 50mins
Recipe by Charlotte J

A moist cake

Top Review by Sydney Mike

Absolutely great comfort dessert, & although I did follow the recipe on down, I used frozen blueberries! Oh, yes, I also left off the powdered sugar, but served it with a small scoop of frozen vanilla yogurt! A wonderfully tasty dessert that will be made again! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. In a bowl, cream butter until light and fluffy.
  3. Beat in sugar.
  4. Beat in eggs one at a time, beating until batter is smooth after each addition.
  5. Stir in sour cream.
  6. Stir in flour, baking soda, salt and vanilla.
  7. Beat until smooth, then fold in blueberries.
  8. Spread half of the batter into a greased 9X13 baking pan.
  9. In another bowl mix brown sugar, nuts and cinnamon.
  10. Sprinkle over batter in the baking pan.
  11. Spread remaining batter over the top.
  12. Bake 40 to 45 minutes.
  13. Sprinkle top with confectioner's sugar.

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