Sunday, January 16, 2011

Blueberry Sour Cream Cake

This has been a favorite recipe in my family growing up. It came to my mom from a good friend, Sandy Berry.


2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 cup butter
1 1/4 cup sugar
1 tsp vanilla
1/2 tsp grated lemon rind
2 large eggs, beaten
1 cup sour cream

Blueberry filling:
1 cup blueberries
2 Tbsp sugar
1/2 cup nuts, chopped (optional)

1 Tbsp sugar
1/2 tsp cinnamon

Cream sugar and butter. Add eggs. Sift dry ingredients and add, alternating with sour cream. Spoon 1/2 batter into greased and floured 9 inch tube pan. Sprinkle with blueberry filling. Repeat layers (1/2 of remaining batter, then remainder of blueberries, then remainder of batter). Stir topping together and sprinkle over cake.   Bake at 350 degrees for approximately 40 minutes. Cake is finished when knife inserted in the cake comes out pretty much clean.  Cool in the pan on a cooling rack for about 15-20 minutes, then carefully place cooling rack on top of pan and turn out cake to finish cooling.

Serve on a cake server or pretty 10 inch plate with a simple glaze (confectioner's sugar and milk with small amount of vanilla flavoring), if desired.

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