Buh-buh-buh Blueberry Sour Cream Cake!

I have to start with exciting news... I won my first giveaway! I've been entering so many... and this is probably the one I've wanted to win most. I'm getting soap nuts, a natural substitute for laundry detergent! You can read about them on the Gypsy Jewels blog. 

Blueberry cake! (Aka poohberry, courtesy of Campsite 5.)

I made this cake with a friend over a week ago, and I'm going to blame her not getting me the pics sooner for my lack of blogging (even though I've had them for days now).

Mmm, mmm, mmm... this cake was scrumptious. The only thing that I will do differently next time, would be to NOT add extra blueberries. The first day or two it was fine, but the cake ended up way too moist. What can I say, I have a hard time controlling myself around blueberries! (Can't wait to make a peach and bluerry cobbler this summer!)

I got this recipe off here, at Blueberry-Recipe.com. I have to admit, I was a bit of a snob and didn't expect this cake to be as fantastic as it is, because the site looked a little generic. I don't know why I thought that would have anything to do with how the recipe would turn out, but I'm for sure going to try more recipes off this site once blueberries are in season. (Or...sooner?)

Ingredients:
1/2 cup unsalted butter, softened

1 cup sugar
3 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (rgular on no-fat
1 teaspoon vanilla
2 cups blueberries, fresh or frozen
1/2 cup brown sugar

I used blueberries that I had frozen last summer (I thought the giant container from Costco wouldn't be too many ... it was, and I'm glad I got to use these up!).

Set oven to 350, and grease a 9x13x2 pan. Cream butter and sugar, then add eggs. Add one at a time, beating well after each addition.

(Note wine glasses... it was a fun night!)

Now, mix dry ingredients and add gradually to the egg mixture alternately with sour cream, ending with flour. Having two people REALLY helped for this part of the recipe.

Stir in vanilla and 1 cup berries.  It was about this point where I realized that this cake makes the most beautiful batter that I'd ever seen... it smelled heavenly already, too!

Pour half the batter into the pan. Cover with remaining berries and sprinkle with brown sugar. Add remaining batter.

Bake 45-50 minutes. Cool in pan for 15 minutes. Remove to wire rack to cool completely.

I had a bit of trouble with this last part. After 15 minutes, the cake wasn't cool enough, and probably too moist from all the berries. I added about an extra half cup. When I turned the pan over to transfer the cake to the cooling rack, only about half of it came out. Oops.

So... my next picture isn't the most beautiful image you'll ever see, but trust me when I say this cake tastes fantastic! (I also forgot to take a picture at first. I gave away the "prettier" pieces before I took this... otherwise it would have looked at least a little nicer!) The sour cream really gives it a depth that most cakes do not have, which is my main reason for not being a big cake fan.

Do not be afraid.... it tastes better than this mess looks!

Give this one a try and let me know what you think. I can't wait to make it again, with less blueberries, and more patience.