Blueberry Cake Recipe

1. 1

   Line the bottom of the crock with a round of parchment paper.

2. 2

   Coat the paper and one-third of the way up the side of the crock with butter-flavored nonstick cooking spray.

3. 3

   With an electric mixer, cream the butter and sugar together in a medium-size bowl until fluffy.

4. 4

   Add the eggs, one at a time, the vanilla extract, and the sour cream; beat well on medium-low speed for 30 seconds.

5. 5

   Add 1 cup of the flour, the baking soda, and the salt and beat on medium-high speed until thick and fluffy, about 30 seconds.

6. 6

   Do not overbeat.

7. 7

   Sprinkle the blueberries with the remaining 2 tablespoons flour and gently fold them into the mix.

8. 8

   Spread the batter evenly in the crock.

9. 9

   Cover and cook on until puffed and a cake tester inserted into the center comes out clean, 2 1/4 to 2 1/2 hours.

10. 10

    Uncover and let stand for 30 minutes before cutting small wedges to serve warm or at room temperature straight out of the crock.

11. 11

    To remove, run a knife around the edge inside the crock and lift out the cake in one piece with a large rubber spatula.

* Per serving · 4 servings · Values may vary.

No additional tips available.