Shelly's Recipe

BLUEBERRY CRUMB CAKE I

Category: Cakes

1 cup butter
2 cup fresh blueberries, washed and dried
1 1/2 cup sugar
3 1/2 cup flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
2 tsp vanilla extract
8 oz sour cream
3 eggs

Preheat oven to 350. 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 remaining1/2 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 speed to low and mix in the flour mixture and mix until just blended.

Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture. Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.