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Blueberry Sour Cream Cake Recipe

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This recipe for Blueberry Sour Cream Cake is from The Doreen Brownstone Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Batter:
½ cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream or plain yogurt
1 tsp.vanilla
2 cups flour
1 tsp. baking soda
½ tsp. salt
2 cups blueberries, floured

Filling:
½ cup brown sugar
½ cup chopped nuts
½ tsp. cinnamon

Icing sugar (optional,for dusting)
Directions:
Directions:

Preheat oven to 350º.

Cream butter/margarine and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Blend in sour cream and vanilla.
Stir in flour, baking soda, and salt. Beat until batter is smooth.
Sprinkle a bit of flour on the blueberries and gently mix it in. Gently fold in blueberries to batter.
Spread half the batter in a greased 9”x13” pan.
Mix together brown sugar, nuts, and cinnamon. Sprinkle evenly over the batter in the pan.
Spread remaining batter over top.

Bake at 350º for 40-45 minutes.
Let cool. Dust the top with sifted icing sugar.

This recipe came from Doreen's friend Estelle Kliman.

 

 

 

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