• 12servings
  • 100minutes
  • 757calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup butter (no substitutions)

  2. 2 cups sugar

  3. 2 teaspoons vanilla extract

  4. 4 eggs (at room temperature)

  5. 3 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1 teaspoon baking soda

  8. 1 teaspoon salt

  9. 16 ounces sour cream

  10. 1 pint fresh blueberries

  11. 1 cup brown sugar (firmly packed)

  12. 1 1/4 cups all-purpose flour

  13. 2 1/2 teaspoons cinnamon

  14. 1 cup butter (cold, cut into small cubes)

Instructions Jump to Ingredients ↑

  1. to prepare struesel topping: In a medium sized bowl combine all ingredients use a pastry cutter to cut butter into dry ingredients until mixture is crumbly and about the size of tiny peas -- set aside. if you have a food processor go for it!

  2. In a large bowl cream butter and sugar and vanilla until fluffy.

  3. add eggs one at a time, beating well after each addition.

  4. combine flour, baking powder, baking soda, and salt in a seperate bowl.

  5. add half of the container of sour cream and beat until well combined.

  6. gradually add half of your dry ingredients and beat until well combined.

  7. add the rest of the sour cream, beat. then add the rest of the dry ingredients and beat on high for 2 minutes.

  8. gently fold in your blueberries, being careful not to break them.

  9. spray a 9x13 pan with "pam" on the bottom only.

  10. add 1/2 of the batter and spread to cover the bottom of the pan.

  11. sprinkle 1/2 of the struesel topping on top of the batter.

  12. pour remaining batter on top and spread to cover.

  13. take a butter knife and make swirls all the way through the batter. this will give you the swirls in the cake when finished baking.

  14. sprinkle remaining struesel on top 15 place in a 350 degree preheated oven for 70-75 minutes or until toothpick inserted comes out clean.

  15. let cool 17 cover tightly.


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