Diana's Desserts - www.dianasdesserts.com
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Blueberry Butter Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
[Read reviews] [Post a review]
Servings: 8
A great cake for springtime. Easy to make and will have your guests asking for the recipe.

For the Topping:
1 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/3 cup (5 1/2 tbsp./2 3/4 oz./75g) unsalted butter, cold

For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 1 tbsp. (1 stick + 1 tbsp./4 1/2 oz./125g) unsalted butter, softened
1 cup granulated sugar
3 eggs, lightly beaten
1 cup sour cream
2 cups blueberries

Serve with: (optional)
Whipped Cream or Non-dairy whipped topping

To Make the Topping:
Place brown sugar and flour in a bowl, add butter and rub in with fingertips until mixture resembles coarse breadcrumbs.

To Make the Cake:
Preheat oven to 350 degrees F/180 degrees C. Grease a 9-inch springform pan.

Sift flour, baking powder and salt into a mixing bowl. Place butter and sugar in a bowl and cream together. Add the eggs, and mix. Add the dry ingredients, alternating with sour cream, mixing well after each addition.

Pour the cake batter into prepared cake pan. Sprinkle with blueberries and topping mixture.

Bake in preheated oven for 50 minutes or until a skewer comes out clean. Leave to cool in pan for 10 minutes, then release sides of pan and place cake on wire rack to cool completely. If desired, serve with whipped cream or non-dairy whipped topping.

Serve warm or at room temperature with fresh cream.

Makes 8 servings.

Date: March 7, 2007


Reviewer: Renee
Wow! This is a beautiful & fruity dessert, it's fresh and exciting and great colour! It's a great change for a party.

Reviewer: jojo
A pretty cake for a dinner party. The top looks bejewelled and everyone loves both its look and taste. Highly recommended if you want to impress. However, puzzled over the cup-to-gram conversion of the cake's flour measurement. Recipe states 1/4cup flour [topping], which is 20g per your conversion. This works out to be 160g for 2 cups flour [cake batter]. Yet your conversion shows 1cup=95g, which implies 190gram for 2cups. What shld 2cups flour be -> 160gram or 190gramÁ Incidentally, yr conversion shows [for flour] 1/4cup=20g, 1/2cup=50g, 3/4cup=70g,1cup=95g. Based on 1/4cup=20g, why isn't 1/2cup=40g, 3/4cup=60g and 1cup=80gÁ Appreciate if you cld plse clear my confusion. Thks very much.


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