Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 3/4 cup granulated sugar

  3. 3 eggs

  4. 1 teaspoon vanilla

  5. 1/2 teaspoon lemon extract

  6. 1 lemon -- rind only, grated

  7. 2 cups all-purpose flour -- sifted

  8. 1 teaspoon baking powder

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1 cup sour cream

  12. 1 cup blueberries **TOPPING**

  13. 1/4 cup butter -- softened

  14. 1/2 cup light brown sugar -- packed

  15. 1/2 teaspoon cinnamon -- ground

  16. 1/2 cup all-purpose flour -- sifted whipping cream blueberries

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat the oven to 350 degrees. Butter and flour a tube baking pan (9"). Cream the shortening and the sugar. Add the eggs one at a time, mixing thoroughly after adding each. Add vanilla and lemon extract. Add the grated lemon rind. Sift the flour, baking powder, baking soda and salt together. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Fold in the blueberries. Prepare the topping by combining the butter, sugar, cinnamon and flour in a bowl until the mixture resembles coarse crumbs. Pour the batter into the prepared pan. Sprinkle the topping over the batter. Bake until a toothpick inserted in the center comes out clean (75 minutes). Let the cake cool in the pan after removing it from the oven. Turn out onto a serving plate. Garnish with whipped cream and blueberries.


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