Apple Blueberry Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Cardamom||1 Teaspoon, ground|
|Apples||2 Cup (32 tbs), chopped|
|Blueberries||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
Cream together butter and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, salt and baking soda.
Add to creamed mixture, alternating with the sour cream.
Stir in vanilla and cardamom.
Fold in the chopped apple.
Pour half the batter into a well-greased and lightly floured 13 x 9 x 2" baking pan.
Cover with blueberries.
Sprinkle with brown sugar.
Top with remaining batter.
Bake in 325° oven 40-50 minutes or until done.
Cool on cake rack.