Try It Tuesday: Blueberry Sour Cream Cake

With the end of summer looming uncomfortably close, I thought today would be the perfect time to encourage you to indulge in a light, summery dessert. From the name, one might think it would be heavy but it’s not! Mommy Janks has made this a few times this summer and it always gets rave reviews.

Blueberry Sour Cream Cake

What you need:

  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream (1/2 pint)
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries rinsed, drained and floured
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts
  • 1/2 teaspoon cinnamon
  • greased 9 x 13 x 2 inch baking pan
  • preheated oven 350 degrees
  • confectioners’ sugar (optional)
  1. In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time – beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth/well blended. Fold in blueberries. Spread half of batter into a greased 9 x 13 x 2 inch baking pan.
  2. In a bowl, mix brown sugar, nuts and cinnamon Sprinkle mixture evenly over top of batter in pan. Spread remaining blueberry batter over top.
  3. Bake in preheated oven at 350 degrees for 40 – 45 minutes. Cool in pan and cut into squares to serve. Serve sprinkled with confectioners’ sugar….

…or not. Either way, it’s tasty!

Like this recipe? Check out other tasty concoctions on my Recipes page.


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