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Add a photoMy mom has made this summer cake for years. Matched with fresh blueberries, this cake has been know to be eaten in less than three hours by four people. A dab of vanilla ice cream helps. The cake is very versatile and you do not need to be a cake-aholic to eat it for breakfast.
Ingredients
- 1c Crisco
- 1½c sugar
- 1t vanilla
- 2 eggs
- 2½c flour
- pinch of salt
- ½c sour cream
- ½t baking soda
- 3c cleaned and dried blueberries (usually ~3 pints)
Directions
- Pre-heat oven to 350°F. Grease a 9"x13" glass dish. In a large bowl, mix Crisco and sugar until creamy.
- Add vanilla and eggs and mix until creamy and fluffy. In a medium bowl, combine flour and salt.
- In a small bowl, combine sour cream and baking soda, mix with a fork until the sour cream is lite and bubbly.
- Add both the flour mixture and the sour cream mixture, in an alternating fashion. Gently fold in blueberries.
- Put mixture into greased dish and even it out such that it covers the dish with an even thickness.
- Put in oven for 40 minutes or until top is golden brown and a tooth pick can be inserted and removed cleanly.
- Let cool.....it's the best when served slightly warmer than room temperature and a small scoop of vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 373 | |
| Calories from Fat 176 | 47% |
| Total Fat 19.96g | 25% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 5.71g | |
| Cholesterol 36mg | 12% |
| Sodium 84mg | 4% |
| Potassium 52mg | 1% |
| Total Carbs 45.24g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 25.48g | 17% |
| Protein 3.81g | 6% |
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