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Blueberry Sour Cream Cake Recipe

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This recipe for Blueberry Sour Cream Cake, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb McGrath
Added: Tuesday, May 12, 2009


1/2 cup softened butter(salted or unsalted)
1 cup sugar
3 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream(regular or nonfat)
1 teaspoon vanilla
2 cups blueberries, fresh or frozen
1/2 cup brown sugar

1.Preheat oven to 325.
2.Grease and flour 9x13x2" glass baking dish.
3.Cream butter and sugar.
4.Add eggs, one at a time, beating well after each addition.
5.Mix dry ingredients and add to egg mixture alternately with sour cream, ending with flour.
6.Stir in vanilla and 1 cup berries.
7.Scoop half the batter into prepared baking dish.
8.Cover with remaining berries and sprinkle with brown sugar.
9.Cover with the remaining batter.
10.Bake on center oven rack for 45-50 minutes.
11.Cool in pan for 15 minutes.
12.Remove to wire rack to cool completely or leave in baking dish.

Personal Notes:
Personal Notes:
This cake may be served warm or cold, and topped with ice cream or whipped cream.




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