Rich Blueberry Sour Cream Cake
photo by mary winecoff
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 6-8
ingredients
- 118.29 ml sweet butter (unsalted)
- 236.59 ml sugar
- 3 eggs
- 473.18 ml sifted flour
- 2.46 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 236.59 ml sour cream
- 4.92 ml vanilla extract
- 118.29 ml packed brown sugar
- 473.18 ml blueberries (fresh is best)
directions
- Preheat oven to 325 degrees.
- Generously grease a 9x13x2 pan.
- Cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding).
- Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
- Top off with remaining batter and bake for 45-50 minutes.
- Cool in pan (on a rack) for 25-30 minutes.
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Reviews
-
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!!
-
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 :)
RECIPE SUBMITTED BY
Crabzilla
Houston, Texas