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  • Blueberry Sour Cream Cake

    0 votes
    Blueberry Sour Cream Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Flour
    • 1 tsp Baking soda
    • 1 c. Packed brown sugar
    • 1 c. Minced nuts
    • 1 tsp Grnd cinnamon
    • 1/2 c. Butter
    • 1 c. Sugar
    • 1 tsp Vanilla
    • 3 x Large eggs
    • 1 ct (8-ounce) dairy lowfat sour cream
    • 2 c. Fresh blueberries

    Directions

    1. Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside.
    2. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add in sugar and vanilla; beat till fluffy. Add in Large eggs, one at a time, beating well after each addition. Beat in lowfat sour cream. Add in flour mix; beat till smooth. By hand, mix in blueberries gently.
    3. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mix proportionately over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mix over surface of batter.
    4. Bake in a 350 deg. oven for 45 to 50 min or possibly till done. Serve hot or possibly cooled.
    5. Makes one 13 x 9 x 2 cake.
    6. /CAKES

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