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Arlene’s Delicious Wild Blueberry Chocolate Cake

Today’s recipe is named in honour of Arlene G and requested by her daughter Karen. This recipe makes 12 – 16 servings


  • 1 cup white chocolate chunks
  • 2 cups sugar divided
  • teaspoons cinnamon
  • 2 2/3 cups flour
  • 1 ½ teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup margarine softened
  • 3 eggs
  • 3 teaspoons of vanilla
  • 1 ½ cup sour cream
  • 1 cup wild blueberries


  1. Preheat oven to 350 F or 175 C.
  2. Grease a 13 by 9 inch baking pan. Mix chocolate 1/3 cup sugar, cinnamon and blueberries set aside.
  3. Mix flour, baking soda, baking powder and salt set aside
  4. Beat margarine 1 1/3 cup sugar and vanilla in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition and flour mixture alternatively with sour cream beating after every addition until smooth.
  5. Spoon half of batter into prepared pan top with 1/2 of chocolate mixture repeat layers bake 40 to 45 minutes or until a toothpick inserted into center comes out clean.
  6. Cool in pan on wire rack.

Recipe Notes

Makes 12 to 16 servings

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