0 recipes from contoocook and beyond


2-l/2 cups flour
l tsp. baking soda
l tsp. baking powder
l/4 tsp. salt
l0 tbsps. butter, room temp.
l cup granulated sugar
3 larghe eggs

l tsp. vanilla THIS SHOULD BE BAKED IN 10′ round cake pan made
l-l/4 cups sour cream in FRANCE. 9″ WAY TOO SMALL THIS IS DELICIOUS
3 cups blueberries
blueberry crumb topping (recipe follows)
Heat oven 350. In med boewl sift together flour, baking soda, powder and salt. Butter 9″ square baking pan. In bowl of electric mixer cream butter and sugar until light & fluffy, about 4 mins. Add eggs one at a time until well combined. Add vanilla and beat until combined. Add flour mixture and sour cream and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cupo blueberries with the crumb topping. Sprinkle crumb s over cake and into corners. Bake until golden brown and cake tester comes out clean, about 55-60 mins. Dust with confec. sugar.
Topping: l-l/2 tsp. cinnamon
l/2 tsp. salt
l/2 cup packed light brown sugar
l-l/2 cups flour
l2 tbsps. butter, room temp.
In med bowl combine cinna on, salt, sugar and flour.Cut in the butte. (Can be made in food processor). Fold in blueberries.
This is absoluely delicious.!!!

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter