Does blueberry season mean eating as many as you can in as many ways possible, as often as possible?
Ingredients
- 1 cup butter, softened
- 2 cups cane sugar, granulated
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries can use frozen
- 1/2 cup brown sugar
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- *optional powdered sugar for dusting
Servings:
Instructions
- Preheat oven to 350°. Grease and lightly flour a 9-inch bundt cake pan.
- In a large bowl, cream together the butter and sugar. Beat in eggs, one at a time, and stir in sour cream.
- Combine flour and baking powder and stir into batter. Gently fold in the blueberries.
- In a small bowl, combine pecans, brown sugar, and cinnamon.
- Fill the bundt pan with half of the batter, sprinkle in half of the pecan mix, then pour remaining batter, and top with remaining pecan mix. Use a knife or fork to swirl the pecan mix into the cake batter.
- Bake for 60 minutes or until a knife blade inserted into the cake comes out clean. Cool in the pan on wire rack. Dust with powdered sugar before serving.
Recipe Notes
shared from stronger together.coop
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