Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.

Ingredients Nutrition

Directions

  1. Cream butter& sugar.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift dry ingredients together.
  4. Add gradually to egg mixture, alternating with sour cream, ending with flour.
  5. Stir in vanilla, then fold in blueberries.
  6. Pour into a greased& floured 9 by 13" pan.
  7. Bake at 325 for 45-50 minutes, or until cake tests done.
  8. Cool in pan for 10 minutes, then remove to rack for final cooling.
  9. (Or just leave in pan.).

Reviews

Most Helpful

I made this recipes exactly as written with no changes or substitutions and it is a moist, light everyday sort of cake. It is really nice with coffee or tea and is the sort of cake you would feel comfortable packing in a school lunchbox. My daughter said it was like a muffin cake, and it does have a muffiny texture and flavor. I found that the texture and flavor were both even better the next day, so this would be a good choice if you want to prepare something the day before. I wouldn't make this cake to serve at a dinner party... but it is perfect for breakfast and afternoon snacking. Thank you for the wonderful recipe!

-Tracy- September 29, 2015

This is one of my favourite teacakes. I baked it and gave it away as New Years gift. Everyone raved about it. Due to the extra sour cream I have added in, the cake stays moist for 3-4 days in room temperature. This cake look presentable in this cake liner , and it save my time from lining the cake tin.

sokelengl February 08, 2011

The only change I made was baking the cake in 4 mini loaf pans - a whole 9x13 cake would have gone to waste. The texture is very light. And not too sweet. A great recipe!

tstecker August 21, 2009

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