This cake is beyond yummy, and beyond pretty! It's not totally easy to make and I was impressed that she made the cake part without any help from me at all...
The recipe I've been following for years calls for a bundt pan, but the recipe I re-found online from Penzeys Spices calls for a boring 13x9 pan.. believe me(!) go for your inner Martha here! USE a bundt pan!
* 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
* 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.
Totally yummy with real whipped cream of course!
Want more recipes?
Try these over at ASouthernFairyTale.com!
Blueberry Sour Cream Bundt Cake
Best blueberry Cake|GoodNCrazy Tween Series|Recipes|