Blueberry Cake

  • Yield 8 servings

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


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




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