Serves: 14
Total Calories: 268
Cream butter and sugar together until fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Sift together flour, baking soda, and salt; add to creamed mixture, beating until smooth. Fold in blueberries. Spread one-third of batter into greased and floured Bundt pan. In a small bowl, combine brown sugar, nuts, and cinnamon; spread half evenly over top of batter in the pan. Spread another third of batter evenly over nut mixture, then top with remaining nut mixture, then remaining batter. Bake at 350° for 1 hour or until done. Cool cake in pan on wire rack. Sprinkle with powdered sugar before serving.
This Esther’s Blueberry Sour Cream Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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