Blueberry Cake

  • Yield: 8 servings

For cake lower in fat, use egg substitute and light sour cream.


2cups flour
1cup sugar
1/2cup margarine
2 eggs
1/4teaspoon salt
1teaspoon baking powder
1teaspoon baking soda
1cup sour cream
1teaspoon pure vanilla extract
1tablespoon sugar
1tablespoon cinnamon
1package frozen blueberries


  1. Whip margarine with eggs, sugar, sour cream and vanilla.  Beat in dry ingredients.  Fold in blueberries.  Pour 1/2 mixture into greased tube pan and sprinkle with cinnamon and sugar.  Pour in rest and top with cinnamon and sugar.
  2. Bake 1 hour to 1 1/4 hours at 350F or until wooden toothpick inserted comes out clean