BLUEBERRY BRUNCH CAKE
This recipe is off of a Wilton 9x9x2" non stick cake pan. It is so good! It looks appetizing, and tastes delicious. We used a 9x9x2" pan, but you could probably use other sizes. Just watch cooking time!
Provided by DanPatch
Categories Breakfast
Time 45m
Yield 9 pieces, 8-9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Spray pan with vegetable pan spray.
- Cream butter and sugar in large bowl until light and fluffy.
- Add eggs and vanilla; beat.
- Toss flour, baking powder, baking soda, and salt with a fork.
- Add alternately with sour cream to creamed mixture.
- Mix until smooth.
- Toss brown sugar, cinnamon, and nuts together.
- Pour half the batter into prepared pan.
- Mix blueberries with half the brown sugar mixture and spread over batter; add remaining batter.
- Top with other half of nut mixture.
- Bake 35-40 minutes or until cake tester inserted in middle comes out clean.
Nutrition Facts : Calories 436.3, Fat 25.6, SaturatedFat 10.2, Cholesterol 84.5, Sodium 239.3, Carbohydrate 49.7, Fiber 2.4, Sugar 35.1, Protein 5
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