The F.U.N. Place Recipe Box Archives
Blueberry Streudel Cake
Lightly grease and flour a 10 by 4 1/2 inch tube pan.
- 3 cups flour, unsifted
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup brown sugar packed to measure
- 2 Tbs. flour
- 1/2 tsp. cinnamon
- 3/4 cup marg., softened
- 1 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 4 eggs
- 1 cup sour cream
- 2 cup fresh blueberries, washed (or use frozen)
- 1 cup confectioners sugar
- 1 to 2 Tbs. milk
Preheat oven to
Over small bowl, sift 3 cups flour with baking powder, baking soda
and salt; set aside.
Put brown sugar, 1 Tbs. flour and ground cinnamon
in a medium bowl; mix well,
making sure no lumps of brown sugar remain.
Put butter in the large bowl of an electric mixer and beat at a medium
speed until smooth and creamy.
Add granulated sugar and vanilla and beat
until the mixture is light and fluffy.
Add eggs, one at a time, to the
butter mixture, beating well after each addition.
Reduce mixer speed to
low and add flour-baking-powder
mixture(in three additions)
alternatively with the sour cream(in two additions).
Be sure you beat
thoroughly after each addition and scrape sides
of bowl with a rubber
spatula as necessary.
Gently dust blueberries with 1 Tbs. of flour.
Turn one third of batter
into prepared pan, spreading evenly.
Sprinkle with half blueberries and
half brown sugar mixture.
Place pan in middle rack in oven and
bake for 60 mins or until
cake tester comes out clean.
Cool on rack 20
mins. Gently remove from pan.
Mix confectioners sugar and milk; drizzle over cake
Makes 10 servings.
Posted by mirca on May 22, 1998
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