Blueberry Sour Cream Cake
Blueberry Sour Cream Cake is an impressive dinner. Made with 1/2 c. butter, 1 c. sugar, 2 c. sifted flour, 2 c. blueberries (fresh), rinsed, drained and floured and 1/2 c. firmly packed brown sugar, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Beat butter until light and fluffy; beat in sugar.
Beat in eggs, one at a time, beating until smooth.
Stir in sour cream. Stir in flour, baking soda and vanilla.
Beat until smooth and well blended.
Fold in berries.
Spread half of the batter into a greased 9 x 13 x 2-inch baking pan.
Mix brown sugar and cinnamon together and sprinkle mixture evenly over top of the batter.
Spread remaining batter over top of sugar and cinnamon. Bake in a preheated moderate oven (350Β°) for 40 to 45 minutes. Cool in pan.
Sprinkle with 4x sugar.
Cut into squares.
π· Perfect Pairings
Complete your meal with these
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