Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Sour Cream Cake
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup fresh Gingerich Farms blueberries rinsed, drained and floured
1/2 cup firmly packed brown sugar
1/2 cup Oregon hazelnuts, chopped
1/2 tsp cinnamon
In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 9x13x2 baking pan. In a bowl mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in pan. Spread remaining batter over top. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Cool in pan and then cut into squares to serve. Serve sprinkled with confectioners sugar.
1/2 cup butter or margarine
1 cup sugar
3 eggs
1 cup sour cream
2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 cup fresh Gingerich Farms blueberries rinsed, drained and floured
1/2 cup firmly packed brown sugar
1/2 cup Oregon hazelnuts, chopped
1/2 tsp cinnamon
In a bowl, cream butter until light and fluffy. Beat in sugar. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Stir in flour, baking soda, salt and vanilla. Beat until smooth and well blended. Fold in blueberries. Spread half of the batter into a greased 9x13x2 baking pan. In a bowl mix brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in pan. Spread remaining batter over top. Bake in a preheated oven at 350 degrees for 40 to 45 minutes. Cool in pan and then cut into squares to serve. Serve sprinkled with confectioners sugar.