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Sour Cream Blueberry Cake

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Description Edit

Contributed by Catsrecipes Y-Group

  • Source: old newspaper clipping

Ingredients Edit

Directions Edit

  1. Cream butter and sugar; add eggs, 1 at a time, beating well after each addition.
  2. Sift dry ingredients together; add gradually to egg mixture, alternating with sour cream, ending with flour mixture.
  3. Stir in vanilla and cardamom.
  4. Fold in 1 cup blueberries.
  5. Pour ½ of batter into well-greased and floured 9"x13"x2" pan.
  6. Cover with remaining blueberries.
  7. Sprinkle with brown sugar.
  8. Top with remaining batter.
  9. Bake at 325°F for 45 – 50 min or until cake tests done.
  10. Cool in pan 10 minutes.
  11. Remove to rack to finish cooling.
  12. To serve, cut into 12 pieces.

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