CATEGORIES
Dessert

Labor Day Blueberry Cake

Prep:
20 m
Cook:
1 h 0 m
Ready in:
1 h 20 m
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INGREDIENTS
Servings: 12
Butter
1 cup, softened
White sugar
2 cups
Eggs
2
Sour cream
1 cup
Vanilla extract
1 tsp.
All-purpose flour
1 5/8 cups
Baking powder
1 tsp.
Salt
¼ tsp.
Fresh (or frozen) blueberries
1 cup
Brown sugar
½ cup
Ground cinnamon
1 tsp.
Pecans
½ cup, chopped
Confectioners’ sugar
1 tbsp., for dusting
DIRECTIONS
  1. Heat the oven to 350° F/175° C/Gas Mark 4.
  2. Prepare a 9-inch Bundt pan, grease and flour it.
  3. Take a large bowl, add butter and sugar, and cream until light and fluffy.
  4. Add eggs, beating one at a time, then add, stirring, sour cream and vanilla.
  5. In a separate bowl, mix flour, baking powder, and salt. Stirring, add the mixture to the batter until it’s just blended. Fold in the berries.
  6. Pour half of the batter in the pan.
  7. In a separate bowl, mix all the remaining ingredients but the confectioners' sugar (brown sugar, cinnamon, and pecans) and sprinkle half of the mixture over the batter.
  8. Add the second part of the batter.
  9. With a knife or a thin spatula, swirl the sugar layer in the cake.
  10. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan, invert on a serving plate, dust with confectioners’ sugar before serving.

 

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