Mom’s Blueberry Sour Cream Cake.

Not made very often - because it gets eaten too quick! Everyone loves it!

Directions:

  • Preheat oven to 350F

  • Butter a bundt pan and set aside.

  • Wash and drain blueberries. Pat dry with paper towel to dry excess moisture, let stand in order to dry for a short while.

  • Coat the berries with 1/3 cup of the flour

  • Cream the butter and sugar with electric mixer. Next, beat in the eggs followed by the sour cream.

  • Mix the remaining flour with the baking powder, cinnamon, and salt.

  • Mix wet and dry ingredients together gently. DO NOT OVER MIX! The less you mix the more of a fluffy cake you will have!

  • Gently fold in the coated blueberries.

  • Pour the batter into the well buttered bundt pan.

  • Bake at 350F for 1-1.5 hours - or until toothpick comes out clean. Cool for at least 10 minutes in pan, then turn our on to rack to cool.

  • When cake is completely cool and ready to be served - sprinkle top with powdered sugar.

Ingredients:

  • 3 cups fresh blueberries

  • 2 cups all-purpose flour

  • 1/4 lb. butter

  • 1.5 cups sugar

  • 2 large eggs beaten

  • 1 cup sour cream

  • 1 Tbsp baking powder

  • 1 Tbsp cinnamon

  • 1/2 tsp salt

  • Powdered sugar to sprinkle on top