Friday, October 9, 2009

Lemon Blueberry Sour Cream Cake

It's been so long since I posted to my blog. I just haven't made anything blogworthy recently. It was brought to our attention at the office that we hadn't had any goodies in a while. I've had this recipe for a while waiting to try it. I have read a message board on AOL for many years. There are a lot of good cooks on there who share their recipes or share what they had for dinner, etc. There is a particularly great cook on there who posted this recipe that came from a bed and breakfast inn called the Campion House. I had frozen some fresh blueberries a while back and had all the ingredients so voila. I had lots of compliments on this, so I'd call it a winner.


3 cups all-purpose flour
1/4 teapoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 teaspoons lemon extract
3 cups granulated sugar
6 eggs
1 cup sour cream
2 cups blueberries

Grease and flour tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in blueberries. Pour into prepared pan and bake at 350 degrees for 60 to 80 minutes. Cool 20 minutes in pan, then turn onto a cooling rack.

I glazed this with the juice from one lemon and about 1 cup powdered sugar


Joyce said...

The cake mold pan is one that I have not seen before. I have a huge assortment of bundt type pans and I will need to look out for this one for sure.

Anj said...

I have a big assortment of Nordic pans also. I love hearts so this one is one of my favorites. I've gotten some good deals on eBay before. Thanks for stopping by!

Katy ~ said...

Anj, of course you know I am loving this recipe. Anything with blueberries and sour cream in a cake, well, I'm right there, with fork and plate in hand, LOL. Sounds so good with all that butter going on in there, too, grins.

And I agree, that bundt pan is beautiful. What a gorgeous presentation it makes for your delectable cake. Looks like something I'd see in a fancy-schamcy bakery!

Bellini Valli said...

Delicious the pan too:D

Abby said...

You have the CUTEST cake pans! And I love anything with blueberries! I have a lot frozen, too, from my mom and dad's backyard.

Anj said...

Thanks, Abby. I have a new pan I haven't used yet that has wildflowers on it. Can't wait to use it.