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.).
Most Helpful

5 5

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.

5 5

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!

4 5

Very nice. I used margarine and non-dairy sour cream (Tofutti's Sour Supreme) to make this a pareve cake I could serve with a meat meal (for kosher reasons). It survived the switch beautifully! Not too sweet, fruity enough for dh - only 1 piece left over from a big cake - thanks!