Blueberry Sour Cream Cake - Kraft Recipes Top
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Blueberry Sour Cream Cake

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Make It

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  • Preheat the oven to 350 degrees F. Spray a 9" inch Bundt pan with Pam. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then stir in the Breakstone's Sour Cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries. Spoon half of the batter into the prepared pan.
  • In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan; try to keep mixture in center of batter. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. **Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Special Equipment Needed


**I just sprinkled the second half of topping over the batter without swirling and found it turned out of the pan much easier. A moist, delicious summer dessert while blueberries are in season in New Emgland. *Frozen blueberries may be used.

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