Blueberry Sour Cream Cake |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love blueberry season. This is a delicious cake to use fresh blueberries in. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
1 (16 ounce) container sour cream |
2 cups blueberries, divided |
1/2 cup brown sugar |
sweetened whipped cream |
Directions:
1. In a mixing bowl, add the flour, baking soda, baking powder, and salt; stir to combine and set aside.
2. In another mixing bowl, add the butter and sugar; beat until light and fluffy.
3. Beat in the eggs, one at a time.
4. Add in the vanilla; stir to combine.
5. Add in the flour mixture alternately with the sour cream; stirring to combine after each addition.
6. Fold in 1 cup blueberries.
7. Grease and flour a 13x9 inch baking pan.
8. Pour half of the batter into the prepared pan.
9. Sprinkle 1 cup of blueberries evenly over batter.
10. Sprinkle evenly with the brown sugar.
11. Pour remaining batter over the top.
12. Bake at 350 degrees for 45-50 minutes or until a wooden pick comes out clean.
13. Serve with sweetened whipped cream.
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