Wild Blueberry Sour Cream Cake
Enjoy the tart and tangy taste (forgive the alliteration) of the wild blueberries as they compliment the taste of the sour cream in today's recipe: Wild Blueberry Sour Cream Cake.
- ½ cup margarine
- I cup sugar
- 3 eggs
- 1 cup sour cream
- 2 cup sifted all-purpose flour
- I tsp. baking soda
- ½ tsp . salt
- 1 tsp . vanilla
- 2 cups . fresh blueberries rinsed, drained and floured
- ½ cup packed brown sugar
- ½ cup . chopped nuts
- ½ tsp . cinnamon
Cream butter; beat in sugar. Add 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.
Fold in blueberries. Spread half the batter into a greased 9X13X2-inch baking pan. In bowl, mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over batter in pan. Spread on remaining batter.
Bake at 350 F or 175 C for 40-45 minutes.
Cool in pan. Cut in squares. Serve sprinkled with confectioners’ sugar.