Ingredients: |
Ingredients: 1-1/2 sticks unsalted butter, softened
2 T butter to grease pan
1/4 cup light brown sugar
2 tsp cinnamon
1/4 cup sugar
2-1/4 cups fresh blueberries (if possible, or frozen)
3 cups unbleached white flour
1 T flour to toss w/fresh blueberries
1-1/2 cups sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
3 large eggs
2 cups sour cream
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Directions: |
Directions:Preheat oven to 350º. Set oven rack 1 third up from the bottom of the oven. Butter and flour 10" bundt pan or chiffon pan.
In a small bowl combine 1/4 cup sugar, light brown sugar and cinnamon. In a separate medium bowl toss fresh blueberries in a 1 T flour. In a large bowl, sift all remaining dry ingredients. Next, in a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add vanilla. Then add eggs, one at a time, until incorporated. Scrape down sides. Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions. Spread 1/3 of the batter carefully on bottom of greased bundt pan, then add 1/3 of the blueberries (3/4 cup) and sprinkle with 1/3 of the cinnamon sugar mixture. Repeat 2 times, finishing with the blueberries and the cinnamon sugar mixture. Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan. Let cool completely and then unmold and turn right side up. |
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