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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have not tried this recipe. I got it some where from the internet a couple of years ago. You can use fresh blueberries in season. Add some water, cornstarch and sugar; cook slightly to thicken. Cool completely before adding to batter. Ingredients:
1/2 lb unsalted butter, softened |
1 1/2 cups granulated sugar |
3 eggs |
1 cup sour cream |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
3 cups all-purpose flour |
1 1/2 teaspoons vanilla |
15 ounces blueberry pie filling |
1/2 cup brown sugar |
2 tablespoons unsalted butter, softened |
2 tablespoons all-purpose flour |
1 teaspoon cinnamon |
Directions:
1. Cake:.
2. Preheat oven to 350°F
3. Grease a 13x9x2 cake pan.
4. Cream together the butter and sugar.
5. Add the eggs; beat 2 minutes.
6. Add the remaining ingredients except blueberries and beat until well combined.
7. Place 1/2 of the batter into the prepared pan.
8. Spread blueberries on top.
9. Add remaining batter on top of blueberries.
10. Top with crumbs.
11. Bake for 40-50 minutes.
12. Remove from oven and place on rack to cool. Serve warm or room temperature.
13. Crumb Topping:.
14. Combine all ingredients. Mix with hands to form crumbs. Sprinkle on top of cake batter.
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