Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries washed and dried
Make it step by step
- Preheat oven to 350 degrees. Grease and flour a 9-inch tube pan with a removable bottom.
- Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.
- Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended.
- Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.
- Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb-side up.
- This recipe yields 1 cake, about 14 slices.
- Description: "Here's an easy to make cake that's perfect for a breakfast treat, a pick-me-up with an afternoon coffee break or a homey dessert after dinner."
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.