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    You are in: Home / Recipes / Blueberry Sour Cream Cake Recipe
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    Blueberry Sour Cream Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 10, 2006

      This was excellent!!! Came across this recipe in the Random Tag game here on Zaar .. would've never found it otherwise! I normally don't 'look' for desserts of this type ... VERY easy to mix up and get into the oven , the end result was a nice moist ,slightly sweet (but not overly) delicious cake. I did have to use thawed frozen blueberries , but didn't alter the recipe at all. I will DEFINITELY be making this again! Thank you SO much for posting!!

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    • on September 09, 2006

      This tastes like a blueberry muffin! My 10 year old son and I made this together and it was a great way to teach him what the term "cream together" meant. We also had a great discussion on why to add each egg separately. Thanks for a great recipe.

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    • on February 15, 2006

      Thanks so much for sharing Crabzilla, my family & I really enjoyed this lovely treat. I used frozen wild berries in the cake. It was moist and semi sweet, with a lovely texture. I will definitely make again.

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    • on November 07, 2005

      Delightful dessert! I used frozen blueberries, thawed. The cake was tasty and moist, enjoyed by all. It would probably be lovely with any type of fruit. As far as instruction #5, ending the mixing with the flour, I'm not sure why either but I have seen that same direction in other recipes, and well, if it works, don't fix it!! Thanks :)

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    Nutritional Facts for Blueberry Sour Cream Cake

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 634.1
    Calories from Fat 237
    Total Fat 26.4 g
    Saturated Fat 15.5 g
    Cholesterol 163.2 mg
    Sodium 529.9 mg
    Total Carbohydrate 92.0 g
    Dietary Fiber 2.2 g
    Sugars 56.2 g
    Protein 9.1 g

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