Saturday, August 4, 2012

Blueberry Cake

This Yummy & nice tender cake is one of my Mother-in-Law's specialties every Blueberry Season.


2            Cups fresh Blueberries 
1& 1/2   Cups Sugar , Divided
1/2         Cup  Chopped Pecans
1            Cup Butter (in room temperature)
1            Teaspoon vanilla extract
2             Eggs
2&1/2    Cups self-rising Flour
1/8         Teaspoon Cinnamon
1             Cup Sour cream


1                  Cup Confectioners Sugar
1&1/2  to 2 TBS water or Milk
1/4                Teaspoon Vanilla


1- Preheat the Oven to 350 degrees , grease and lightly Flour a 9x13x2inch Baking Pan.

2- In bowl combine the berries with 1/4 Cup Sugar and the Pecans , Mix well and set aside .

3- Cream the remaining 1& 1/4 Cups Sugar with the butter and the Vanilla extract , Add the Eggs one at the time , Beating well after each addition.

4-  Combine the Flour and the cinnamon , add to the Creamed Mixture alternately with the Sour Cream .

5- In the Pan Spread about 1/2 of the Creamed mixture , then spoon the Blueberries filling Mixture over it ,and Drop the remaining Creamed batter over it and spread it to cover the blueberries , sugar and Pecans filling . ( don't worry , if a few berries show through.)

6- Bake for 40 to 45 min or until toothpick comes out clean when inserted near the center of the Cake .

7- Combine all Glaze Ingredients , Beat until smooth , and Spread on your Cake .

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