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Blueberry Sour Cream Cake
Blueberry Sour Cream Cake

Blueberry Sour Cream Cake

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup Breakstone's Sour Cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or *frozen blueberries
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioner's sugar for dusting
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Let's Make It
Preheat the oven to 350 degrees F. Spray a 9" inch Bundt pan with Pam. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then stir in the Breakstone's Sour Cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan; try to keep mixture in center of batter. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. **Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
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