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Print this Recipe    Blueberry Sourcream

Blueberry-Sour Cream Cake

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 tsp. 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 deg. oven for 45 to 50 minutes or until done. Serve
warm or cooled. Makes one 13 x 9 x 2 cake.

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