My MIL shared a piece with me. I loved it. She share the recipe with me, which was originally a Rhubarb Sour Cream Cake. I used homemade butter, and home-ripened (soured) cream instead of store-bought sour cream. I added 1/2 t almond extract to the recipe as well, lessened the sugar.
My husband is not a big fan of desserts/cakes with blueberries. But he LOVED this so much he had at least 3 servings after the first bite. I baked this last night.
I had to bake another batch today. My sons loved it too and I brought some to work. Needless to say my co-workers loved it too.
Blueberry sour cream cake has quickly become a fave in our home...not gluten-/wheat-free, though...
Ingredients and Instructions:
Preheat oven to 350 deg F. Grease your baking pan.
Mix together wet ingredients:
1.5 c sugar (I did not fill the measuring cups)
1/2 c melted butter
1 cup sour cream
1 t vanilla
1/2 t almond extract
In a separate bowl, mix together dry ingredients:
2 cups flour
1 t baking soda
Mix together the wet and dry ingredients.
Add 1.5 cups frozen blueberries.
Sprinkle the topping:
1/2 c brown sugar
1 T cinnamon
Bake for 35 to 45 mins. Cover with paper towel when cooling.