Blueberry Sour Cream Cake - GLUTEN FREE
August 11, 2018
I spent the whole morning digging through recipe pages and books trying to find this recipe. It's been years since I've baked it, but I wanted to focus on a clean recipe that was in season. I found a copy that I wrote for my mother.
It's been a little over a year since she passed and keeping up with these posts since the trip to California has been a little difficult. Both Rachel and myself came down with a terrible summer cold that lasted us a few weeks.
With Rachel having Hashimoto's thyroid condition she's been pushing for a gluten free diet. Arrowhead Mills makes an amazing Gluten Free and Organic Flour! Everything I bake with their flour is moist and fluffy. This recipe is amazing.
How is life going for you? I've learned to take personal time. Self care is very important.
Do you know of Home & Heirloom Studio? They a small family run company based in Glenside, PA. I love our little ceramic Berry Baskets. They have the cutest shop too.
Check them out in person, or on instagram!
INGREDIENTS
3..............................eggs1 stick......................butter
2 cups.....................sifted flour
2 cups.....................blueberries (Rinsed/Drained/Floured)
1 cup.......................sugar
1 cup.......................sour cream
1 tsp........................baking soda
1/2 tsp.....................salt
1 tsp........................vanilla
1/2 cup....................brown sugar (firmly packed)
1/2 cup....................chopped nuts (optional)
1/2 tsp.....................cinnamon
................................powdered sugar (garnish)
DIRECTIONS
- Cream butter until light/fluffy.
- Beat in the sugar.
- Add in eggs one at a time, beating until smooth after each additional egg is added.
- Mix in Sour Cream.
- Add flour, baking soda, salt, and Vanilla.
- Beat until smooth and well blended.
- Fold in blueberries.
- Pour in 1/2 of the batter into a well greased 9x13x2 pan.
- In another bowl mix in brown sugar, nuts, and cinnamon.
- Spread with a knife as your pour in the additional mixture overtop of the first half into the pan.
- BAKE @ 350 for 40-45 minutes
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