Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that’s perfect for holidays.
Blueberry Brunch Cake
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 12
- Ingredients 13
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 3/4 cup sour cream or plain fat-free yogurt
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
-
Step1Heat oven to 350°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
-
Step2Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
-
Step3Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Nutrition
285
Calories
12g
Total Fat
4g
Protein
41g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 285
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 7g
- Cholesterol
- 65mg
- Sodium
- 300mg
- Potassium
- 80mg
- Total Carbohydrate
- 41g
- Dietary Fiber
- 1g
- Protein
- 4g
% Daily Value*:
Exchanges:
1 Fruit;Tips from the Betty Crocker Kitchens
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