Blueberry Sour Cream Cake - Gluten-free
It is time for this month's Improv Challenge and the two ingredients are berries and cream. I decided when this was shared that I was going to make something a little different but ended up planning on making a yummy mousse......We know about the best laid plans and what can happen to them.....so you see a blueberry sour cream cake.
If you are interested in joining us and to meet the challenge (yes, this month was relatively easy ---OK, very easy......but so delicious.) stop by Frugal Antics of a Harried Homemaker and tell Kristen you would to have some fun with us.
Blueberry Sour Cream Cake
1/2 cup oil minus 1 tablespoon
1 cup sugar
2 cups gluten-free flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2 cups blueberries, fresh or frozen
1/2 cup brown sugar
Preheat oven to 325 degrees.
Grease and flour 9x13x2 inch pan.
Combine oil and sugar in a medium-large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla .
Mix dry ingredients and add gradually to the egg mixture alternately with sour cream, ending with flour.
Pour half the batter into the pan.
Cover with half of the blueberries.
Add remaining batter and cover with remaining berries and sprinkle with brown sugar.
Bake 45-50 minutes. Cool in pan for 15 minutes.
Eat and enjoy.
Linked to Full Plate Thursday Foodtastic Friday Foodie Friday Four Season Blog Hop Two Cup Tuesday In and Out of the Kitchen Southern Special