Blueberry Sour Cream Cake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe. Ingredients:
1/2 cup soft butter or 1/2 cup margarine |
1 cup sugar |
3 eggs |
2 cups sifted flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
2 cups fresh blueberries |
1 teaspoon vanilla |
Directions:
1. Cream butter& sugar.
2. Add eggs one at a time, beating well after each addition.
3. Sift dry ingredients together.
4. Add gradually to egg mixture, alternating with sour cream, ending with flour.
5. Stir in vanilla, then fold in blueberries.
6. Pour into a greased& floured 9 by 13 pan.
7. Bake at 325 for 45-50 minutes, or until cake tests done.
8. Cool in pan for 10 minutes, then remove to rack for final cooling.
9. (Or just leave in pan.).
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