Recipe: Blueberry Sour Cream Cake
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From: recipelink.com
Recipe: Blueberry Sour Cream Cake
Date: Wed, 8 Jul 1998
From: Maggie Workman
To: EAT-L Digest
I have made this Blueberry cake several times and it is absolutely delicious. It was posted by Roblyn Hymes when I saved it from the list.
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use no-fat)
1 teaspoon vanilla
2 cups blueberries
1/2 cup brown sugar
Preheat oven to 325 degrees. Grease and flour 9x13x2 inch pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix dry ingredients and add gradually to the egg mixture alternately with sour cream, ending with flour. stir in vanilla and 1 cup blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan for minutes. Remove to wire rack to finish cooking.
Notes: I usually use a Bundt pan. I also don't add 1 cup blueberries to the batter, but put the full 2 cups in the center with the brown sugar.
Notes are from Maggie Workman
Recipe: Blueberry Sour Cream Cake
Date: Wed, 8 Jul 1998
From: Maggie Workman
To: EAT-L Digest
I have made this Blueberry cake several times and it is absolutely delicious. It was posted by Roblyn Hymes when I saved it from the list.
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use no-fat)
1 teaspoon vanilla
2 cups blueberries
1/2 cup brown sugar
Preheat oven to 325 degrees. Grease and flour 9x13x2 inch pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix dry ingredients and add gradually to the egg mixture alternately with sour cream, ending with flour. stir in vanilla and 1 cup blueberries. Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter. Bake 45-50 minutes. Cool in pan for minutes. Remove to wire rack to finish cooking.
Notes: I usually use a Bundt pan. I also don't add 1 cup blueberries to the batter, but put the full 2 cups in the center with the brown sugar.
Notes are from Maggie Workman
MsgID: 313022
Shared by: Chat Room
In reply to: Recipe: Assorted Recipes (62)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Assorted Recipes (62)
Board: Daily Recipe Swap at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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