Tuesday, August 4, 2009

Blueberry Sour Cream Cake


2 c. blueberries (fresh or frozen)
2 c. sifted all--purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
1/2 c. brown sugar
1/2 c. chopped walnuts
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Grease 9 x 13 cake pan. Combine flour, baking soda and salt. In a separate bowl, cream better and sugar until light and fluffy. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Add flour mixture and vanilla. Mix until smooth and well-blended. Fold in blueberries. Spread 1/2 of batter in cake pan. In a small bowl, combine brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in pan. Spread remaining batter over top.

Bake for 40-45 minutes. Serve with confectioners' sugar or whipped topping.

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