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total ratings: 3
Average rating
2.5 from
3 reviews
- Makes: 16 servings
- Prep
30 mins
- Bake
35 mins to 40 mins
Ingredients
-
1 1/2
cups
packed brown sugar
-
1
cup
coarsely chopped nuts
-
4
teaspoons
ground cinnamon
-
1
8 -
ounce carton
dairy sour cream
-
1
teaspoon
baking soda
-
3/4
cup
granulated sugar
-
1/2
cup
butter, softened
-
3
eggs
-
1
teaspoon
vanilla
-
2
cups
all-purpose flour
-
1 1/2
teaspoons
baking powder
-
2
cups
fresh or frozen blueberries, thawed
-
Powdered Sugar Icing
Directions
-
Preheat oven to 350 degrees F. For topping, in a small bowl, combine brown sugar, nuts, and cinnamon. Set aside. In another small bowl, stir together sour cream and baking soda. Set aside. Grease a 13x9x2-inch baking pan. Set aside.
-
In a large bowl, combine granulated sugar and softened butter; beat with an electric mixer on medium speed until well mixed. Beat in eggs and vanilla until well mixed. Add the flour and baking powder; beat until well mixed. Add the foamy sour cream mixture; beat until well mixed.
-
Spread half of the batter into the prepared pan. Sprinkle blueberries over batter. Sprinkle half of the topping over the blueberries. Carefully spread remaining batter over the topping; sprinkle remaining topping over the batter.
-
Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Drizzle with Powdered Sugar Icing. Serve warm, or cool on a wire rack.
Powdered Sugar Icing
Ingredients
- 1/2
cup
sifted powdered sugar
- 2
teaspoons
milk, plus additional for drizzling consistency
- 1/4
teaspoon
vanilla
Directions
- In a small bowl combine powdered sugar, milk, and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing of drizzling consistency.
