Always a crowd pleaser (they love the moist cake, I love how fast and easy it is), I thought this recipe deserved a photo – especially since it’s blueberry season. Thanks to Janie for showing it to me… um, when is the next one coming?
Ingredients
1/2 cup butter / margerine
3/4 cup sugar
3 eggs
1 cup sour cream
2 cups flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups blueberries
Topping
1/2 cup brown sugar
1/2 cup chopped nuts (optional)
1/2 tsp cinnamon (or more depending on taste)
Steps
1) Cream butter and sugar, then add eggs. Add sour cream.
2) Mix flour, baking powder, salt, and baking soda.
3) Fold into above with vanilla. Fold blueberries in gently.
4) Pour into 9″x13″ tray. Sprinkle topping mix evenly on top of cake.
5) Bake at 350˚F for 40 minutes.
Cee
wousie
cyclechick
portbelly
Michele
Why mess with a good thing? I am glad I did. In my quest to ‘have my cake and eat it too’, I substituted 1/2 cup of flour with ground flax seeds and reduced the sugar by a couple of tablespoons. Couldn’t tell there are flax seeds at all, still sweet, and even my teenage nephews wanted to take home more to enjoy the next day. Ethan had a big piece and wanted more the next day.