Blueberry Sour Cream Cake Recipe Recipe

Name: Blueberry Sour Cream Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Flour; 1 tsp Baking soda; 1 c. Packed brown sugar; 1 c. Minced nuts; 1 tsp Grnd cinnamon; 1/2 c. Butter; 1 c. Sugar; 1 tsp Vanilla; 3 x Large eggs; 1 ct (8-ounce) dairy lowfat sour cream; 2 c. Fresh blueberries

Servings: persons

2 c. Flour
1 tsp Baking soda
1 c. Packed brown sugar
1 c. Minced nuts
1 tsp Grnd cinnamon
1/2 c. Butter
1 c. Sugar
1 tsp Vanilla
3 x Large eggs
1 ct (8-ounce) dairy lowfat sour cream
2 c. Fresh blueberries

1
Stir together flour, soda and 1/2 teaspoon salt, set aside.
2
Combine brown sugar, nuts and cinnamon; set aside.
3
In a large mixer bowl, beat butter on medium speed for 30 seconds.
4
Add in sugar and vanilla; beat till fluffy.
5
Add in Large eggs, one at a time, beating well after each addition.
6
Beat in lowfat sour cream.
7
Add in flour mix; beat till smooth.
8
By hand, mix in blueberries gently.
9
Spread half of batter in a greased 13 x 9 x 2 inch baking pan.
10
Sprinkle half of brown sugar mix proportionately over batter.
11
Dollop remaining batter on top; spread slightly.
12
Sprinkle remaining brown sugar mix over surface of batter.
13
Bake in a 350 deg.
14
oven for 45 to 50 min or possibly till done.
15
Serve hot or possibly cooled.
16
Makes one 13 x 9 x 2 cake.
17
/CAKES

1343

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. Flour, 1 tsp Baking soda, 1 c. Packed brown sugar, 1 c. Minced nuts, and more.

Yes, Blueberry Sour Cream Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Sour Cream Cake Recipe

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