Blueberry-sour Cream Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | t | Baking soda |
| 1 | c | Packed brown sugar |
| 1 | c | Chopped nuts |
| 1 | t | Ground cinnamon |
| 1/2 | c | Butter |
| 1 | c | Sugar |
| 1 | t | Vanilla |
| 3 | Eggs | |
| 1 | 8-oz dairy sour cream | |
| 2 | c | Fresh blueberries |
INSTRUCTIONS
From: NDooley@president-po.president.uiowa.edu Date: 25 May 1995 09:57:44 -0600 Stir together flour, soda and 1/2 tsp. salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 deg. oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 281
Calories From Fat: 100
Total Fat: 11.6g
Cholesterol: 50.1mg
Sodium: 97.4mg
Potassium: 97.2mg
Carbohydrates: 41.8g
Fiber: 1.4g
Sugar: 27.9g
Protein: 4.1g