BLUEBERRY BRUNCH CAKE

Blueberry Brunch Cake image

Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that's perfect for holidays.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 12

Number Of Ingredients 13

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup sugar
1/2 cup butter or margarine, softened
2 eggs
3/4 cup sour cream or plain fat-free yogurt
1 teaspoon vanilla
2 cups fresh or frozen blueberries
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.

Nutrition Facts : Calories 285, Carbohydrate 41 g, Cholesterol 65 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg

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