1 Cup Butter
1 1/2 C Sugar
1 Cup Sour Cream
1 Tbsp Vanilla
2 Cups All Purpose Flour
1 Tbsp Baking Powder
1 tsp Salt
2 Cups Fresh or Frozen Blueberries
1/2 Cup Sugar
2 Tbsp Cornstarch
1/2 Cup Water
1 tsp Lemon juice
1 3/4 Cups Flour
1/2 Cup Sugar
1 Stick Softened Stick of Butter (8 tablespoons)
Pinch of Salt
Preheat oven at 350 degrees
In large mixing bowl, cream butter and sugar, eggs one at a time, then sour cream and vanilla. Add Flour and baking powder and salt; mix just until combined.
Mix Blueberries, sugar, cornstarch, water and lemon juice in saucepan on medium heat, stir until mixture thickens, take off heat.
***** Sometimes I pick up a can of blueberry pie filling (it’s okay ladies, sometimes were tired) and I use that instead. Works just as well, and a bit quicker.
Mix flour, butter, sugar ,sale and you can put cinnamon to your taste or just leave it out. Mix until it is it resembles crumbs. You can use a pastry cutter but I just use my hands.
Spread half the cake mixture at the bottom of a well greased or buttered spring form pan or 9 x 13. Spread the blueberry mixture on top of this layer. With a spoon, because cake mixture is thick, drop little amounts of cake mix on top of blueberry topping.You don’t have to connect all the little drops, just get them pretty close.Use less at first so you have enough batter to get the whole top covered (it really is worth it)
Put you cake in the preheated oven for 12 minutes. After 12 minutes add the crumb topping and continue baking for 40-50 more minutes. Your toothpick should come out clean.Please watch it closely as all ovens vary.
Let cool for at least 30 minutes to remove from spring form pan. After completely cooled, you can serve with whipped cream or ice cream. But it is very good all by itself.
This s absolutely my husbands favorite dessert. When I ask him what he wants me to make him for a dessert, he always asks for this.