Blueberry Sour Cream Cake

Although I don't have any pictures of this cake, I've made it and remember that it was delicious. It is made in a spring form pan So it is somewhat like a coffee cake but more a dessert, I think.

BLUEBERRY SOUR CREAM CAKE - serves 8 - from the kitchen of M.T.

CAKE BASE:
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 cup butter, soft(room temp)
1/2 cup granulated sugar
1 egg
1 tsp vanilla

2 cups fresh blueberries, picked clean of any stems, etc. Rinse if they are dusty (**do not confuse dust with the white, waxy coating on the outside of blueberries which is called "bloom." This is part of the berry's natural defense mechanism, which protects the berries from sunlight, holding in valuable moisture and extending their shelf life. Bloom is completely natural and not at all harmful. You should not try to wash it off your berries. Raspberries sometimes have bloom as well, though it's not as prevalent as with blueberries.)

CUSTARD:
2 cups sour cream (I would NOT use fat free)
2 eggs
1/2 cup granulated sugar
1 tsp vanilla

Preheat oven to 350 degrees. Grease (with butter) a 9 or 10 inch springform pan.

1. Combine flour and baking powder - set aside.
2. In a medium size bowl, cream the butter & sugar until smooth. Blend in the egg and vanilla, then blend in the flour mixture.
3. Pour the batter into your springform pan.
4. Top the batter with the blueberries
5. Make your custard topping by combining the sour cream, eggs, 1/2 cup of sugar and the tsp of vanilla. Blend well; pour over the blueberries.
6. Bake for 1 hour at 350 degrees or until the edges are lightly browned. Let it sit for at least an hour at room temperature before you remove the outer ring of your springform pan.





** Info on the white coating on blueberries came from QueryCat.com where you can search for over 5,000,000 questions and answers - quite the neat site, I think.

Blueberry Pound Cake

Oh, Oh, Oh, I've been SO busy!

I found this recipe on Mom's Best Recipes" and would like to thank Shirley McNevich for giving me her permission to reprint it here on my blueberry blog. I haven't made it yet, but I'm gonna!

Blueberry Pound Cake - (by Shirley McNevich)

1 box Betty Crocker butter flavored cake mix
8oz. Philadelphia cream cheese (softened)
1/2 cup canola oil
3 eggs
2 cups fresh or frozen blueberries

In a mixer add cream cheese--beat. Add eggs and canola oil--beat. Add cake mix and beat until smooth. Remove bowl from mixer and fold in the blueberries with a spoon. Pour batter into a lightly greased and floured 10" tube pan. Bake at 325 degrees for 45 min. to 1 hour. Test with a toothpick for doneness. Serve cake with Cool Whip or glaze.

By the way, this is a very lucky family - the recipes that I have read from this blog all looked great - what a wonderful legacy to leave!

Blueberry Buckle

If you "Google" Blueberry Buckle, it comes up with 133,000 entries! It is the first blueberry recipe that I made, and probably the one I have cooked the most. This particular one is from All Recipes.com, a fantastic collection of recipes, menus, tips & ideas all under one "roof"

The Blueberry Buckle recipe I made originally came from the "Betty Crocker" cookbook. I probably own over 50 cookbooks, and that is still the one I reach for the most. That recipe always seemed a bit 'heavy' to me, I'm not sure if I mix it too much or what - but I have two cups of fresh blueberries just waiting in the 'fridge to try out this recipe tomorrow -

BLUEBERRY BUCKLE

Preheat oven to 375 degrees. Grease 9" baking pan.

INGREDIENTS
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

TOPPING: (*Mix this up before you start your cake mix - put it in freezer so it's nice & crumbly)
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter

DIRECTIONS
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.

For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com

Editor's notes: Out of curiousity, I checked out the Betty Crocker recipe this morning - this is exactly the same recipe for the cake, but the author of this recipe made more struesel topping - which I always did too. I also doubled the cinnamon in the topping. The other thing that was different was mixing the milk & the dry ingredients alternatively. Mine baked for exactly 49 minutes. See how the berries seem to just "melt". It was very tasty.