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    Blueberry Crumb Cake


    Source of Recipe


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    List of Ingredients




    1 C butter
    1 1/2 C sugar
    1 1/2 teaspoons cinnamon
    3 1/2 C flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    8 oz. sour cream
    3 eggs
    2 teaspoons vanilla extract
    2 C fresh blueberries, washed and dried

    Recipe



    Makes 1 Cake, About 14 Slices
    Preheat oven to 350° F. 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

 

 

 


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