This is an outstanding recipe for a moist cake with a tender crumb. Blueberry swirls and a crunchy topping and Optional Glaze make this the perfect cake for any occasion. We could eat it all day, every day. I’ve been making it for years and it is always well received no matter whether we’re entertaining or bringing dessert to a party. It travels well, and doesn’t need refrigeration.
1 stick butter (8 TBSP)
1 cup Sugar
1 cup Sour Cream
1 ½ tsp Vanilla Extract
2 cups Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
One 21 ounce can Blueberry Pie Filling
¾ cup Fresh Blueberries
Cream Butter and Sugar on medium/low speed for about 3 minutes or until light and airy. Add Eggs one at a time. Add Sour Cream and Vanilla.
Add Baking Powder, Baking Soda, and Salt and mix until incorporated. Add Flour and beat until combined.
Pour half of batter into a Buttered 9” x 13” baking pan. Pour Pie Filling on top and smooth evenly. Sprinkle the Blueberries on top. Add remainder of batter and swirl with a butter knife. Then smooth evenly.
Sprinkle on the Topping and Bake at 350° F until topping is golden brown. (About 45 minutes).
6 tbsp BUTTER
¾ cup Flour
¾ cup Sugar
1 ½ tsp Cinnamon
Put all ingredients in a small bowl and mix with a pastry blender until crumbly. Sprinkle on top of cake and bake.
¾ cup Confectioner’s Sugar
¼ tsp Vanilla Extract
¼ tsp Almond Extract
Dash of Salt
Enough Warm Water to give you a drizzling consistency
Mix all ingredients in a small bowl with a fork or spoon. Make sure it’s smooth and there are no Sugar lumps. Drizzle over cake once the cake is cool.
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By Tika for CHEW WANNA EAT? © 2018