Blueberry Crumb Cake
1 cup butter 8 oz. sour cream
1 ½ cups sugar 3 eggs
3 ½ cups flour 2 teaspoons vanilla extract
1 ½ teaspoons cinnamon 2 cups fresh blueberries,
2 teaspoons baking powder washed and dried
½ teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees. Grease and flour a 9-inch tube pan with a removable bottom.
Beat together butter, 1 cup sugar and cinnamon. Continue beating until light and fluffy. Reduce mixer speed, and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.
Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining ½ cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes – stopping to scrape the bowl as needed. Reduce mixer to speed to low, mix in the flour mixture, and mix until just blended. Fold in 1 ½ cups blueberries, and spoon the batter into the prepared tube pan. Sprinkle the reserved ½ cup blueberries around the top of the cake followed by the reserved crumbly mixture.
Bake 1 hour.
Nova Scotia Blueberry Cream Cake
1 ½ cups all-purpose flour 4 cups blueberries
½ cup sugar 2 cups sour cream
1 ½ teaspoons baking powder ½ cup sugar
½ cup butter 2 egg yolks
1 egg 1 teaspoon vanilla extract
1 teaspoon vanilla extract
Grease 9 inch spring form pan. In medium bowl, stir flour sugar and baking powder together. Mix in butter by pinching between fingers or using a pastry blender until mixture resembles coarse crumbs. Stir in egg and vanilla. Pat lightly into bottom of the pan. In another medium bowl, whisk sour cream, sugar, egg yolks and vanilla until smooth. FOLD BERRIES INTO SOUR CREAM MIXTURE BEFORE POURING on top of crust.
Bake at 375 degrees for 60 to 70 minutes until top is lightly browned. Cool. Run knife around edge of pan. Remove outer ring of pan. Cut into wedges to serve. Serve with whipped cream.