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This is a wonderful cake to make when blueberries are plentiful. For a luncheon, brunch, club meeting or family gathering this is sure to please all.


Cake batter:

  • 2 3/4 Cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 Cup butter, softened
  • 1 Cup sugar
  • 3 eggs
  • 1 1/2 Cups sour cream
  • 2 tsp. PURE VANILLA EXTRACT

Streusel:

  • 3/4 Cup brown sugar
  • 3/4 Cup chopped walnuts
  • 1 1/2 tsp. CINNAMON (we used CHINA)
  • 2 Cups blueberries, rinsed and drained
       

Preheat oven to 350°. Grease and flour a 9x13 pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and VANILLA. Beat for an additional 2-3 minutes, until well blended. Combine the streusel ingredients except for the blueberries and reserve 3/4 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 3/4 cup streusel topping. Bake 50-55 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

Prep time: 20 minutes
Baking Time: 50-55 minutes
Serves 10-12



Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$13.99
China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
$5.59


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