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2 c. flour 1 tsp. baking soda 1 c. packed brown sugar 1 c. chopped nuts 1 tsp. ground cinnamon 1/2 c. butter 1 c. sugar 1 tsp. vanilla 3 eggs 1 (8 oz.) carton dairy sour cream 2 c. fresh blueberries Stir together flour, soda and 1/2 teaspoon salt; set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2-inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degrees oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2-inch cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |