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Peg’s Blueberry Sour Cream Cake Recipe

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This recipe for Peg’s Blueberry Sour Cream Cake is from The Berge Family 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:  
Grease and flour 9 x13 pan. Preheat oven to 325º.
‘
1/2 c soft butter
1 cup sugar
3 eggs
2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c sour cream
1/2 tsp salt
1/2 c brown sugar**
2 cups blueberries
Directions:
Directions:
Cream butter and sugar. Add eggs one at a time beating well. Sift together dry ingredients. (Brown sugar is reserved for filling) Add dry ingredients to add mixture alternating with sour cream, ending with flour. Stir in vanilla. Fold in ONE cup of the blueberries. Pour half of batter into pan. Cover with remaining ONE cup of blueberries. Sprinkle with brown sugar and spoon on remaining batter to edges of pan. Bake at 325º for 45 minutes. Cool in pan for 10 minutes, Remove to cooling rack. Serve with cream or ice cream if desired. I sprinkle the top with cinnamon/sugar mixture before baking.

 

 

 

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