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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Blueberry Pecan Crunch Cake Recipe

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This recipe for Blueberry Pecan Crunch Cake is from The Mayo/ West 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:  
1½ cups sour cream
¾ cup unsalted butter, melted and cooled
4 large eggs
1 Tbsp vanilla extract
1 tsp kosher salt
1¼ cups granulated sugar
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
2½ cups all-purpose flour
1½ cups blueberries
⅔ cup chopped pecans
2 Tbsp Demerara or dark brown sugar
Directions:
Directions:
1. Butter a 9 by 9 inch baking pan.
2. In a large bowl, whisk together sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well between additions. Then whisk in the flour untio just combined. Fold in Blueberries.
3. Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and brown sugar. Bake in a 350ºF oven until the top is goldenand puffed, and a toothpick inserted into the middle of the cake comes out clean, about 50 to 65 minutes. Transfer the cake to a rack and let it cool in the pan.
Number Of Servings:
Number Of Servings:
12 tto 16
Preparation Time:
Preparation Time:
20 minutes plus 1 hour baking

 

 

 

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