Ingredients
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups frozen blueberries, thawed and drained
1/2 cup sour cream
1 cup butter softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups frozen blueberries, thawed and drained
1/2 cup sour cream
Directions
Preheat oven to 325 degrees. Grease and flour a tube cake pan.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Alternate sifted ingredients and sour cream to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until it tests done.
Preheat oven to 325 degrees. Grease and flour a tube cake pan.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Alternate sifted ingredients and sour cream to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Pour batter into the prepared pan. Bake for 1 hour and 15 minutes, or until it tests done.
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