Today’s recipe comes from the kitchen of Adriene Rathbun.
1 cup (2 sticks) butter, slightly softened
2 cups sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1 5/8 cup all purpose flour (or 2 cups cake flour)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh or frozen
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
- In a large bowl, add butter, sugar and use a hand mixer to cream; add eggs and mix in. Fold in sour cream and vanilla. In a separate bowl, mix dry ingredients. Add dry ingredients to wet ingredients and fold it in. Then use the hand mixer to mix until smooth. Fold in blueberries.
- Use Baker’s Joy and grease the bundt pan well. Pour 1/3 of the batter in the pan and smooth out. Combine brown sugar, cinnamon and nuts for filling. Sprinkle 1/2 the filling over the batter, then 1/3 more batter, remaining filling and remaining batter. Bake at 350 degrees for 55 to 60 minutes. Cool in pan. Remove from pan by flipping it onto a flat surface (cake stand works great). Sift powdered sugar over top. Serves 12 to 16.