score card
Blueberry Sour Cream Cake
Blueberry Sour Cream Cake

Blueberry Sour Cream Cake

1 Hr(s) 45 Min(s)
What You Need
Select All
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
Add To Shopping List
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.
Add To Shopping List
Save to List
Similar Recipes
View More
Just For You
Ratings & Reviews