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Blueberry Crumb Ring

Western.Chefs's picture
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs)
  Ground allspice 1⁄2 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Sour cream 8 Ounce (1 Container)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 3
  Blueberries 1 Pint

1. Preheat oven to 350°F. Grease 9-inch tube pan.
2. In large bowl, with mixer at low speed, beat butter or margarine and 1 cup sugar just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add allspice and 2 cups flour; beat until well mixed, constantly scraping bowl with rubber spatula. Set aside 1 cup flour-butter mixture.
3. To mixture remaining in large bowl, add sour cream, baking powder, baking soda, vanilla, salt, eggs, remaining 1 1/2 cups flour, and remaining 1/2 cup sugar. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Gently fold in half of blueberries.
4. Spoon batter into pan. Sprinkle reserved flour-butter mixture and remaining blueberries over batter in pan. Bake about 1 hour and 10 minutes or until toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack; remove from pan.

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