Blueberry Crumb Ring
|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|
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.