Sour Cream Blueberry Cake
Yield
1 cakePrep
10 minCook
70 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
white |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | cup |
butter
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
blueberries
|
|
| 2 | cups |
sour cream
|
|
| ½ | cup |
sugar
white |
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
white |
|
| 7.5 | ml |
baking powder
|
|
| 118 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
blueberries
|
|
| 473 | ml |
sour cream
|
|
| 118 | ml |
sugar
white |
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Blend first four ingredients, then add egg and vanilla.
Pat in a 10 inch springform pan.
Place blueberries on top of cake.
Mix remaining ingredients and pour over berries.
Bake at 375℉ (190℃) F approxiamtely 60 to 70 minutes, or until edges are lightly brown.
Serve with whipped cream.
