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Blueberry Brunch Cake

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By Betty Crocker Kitchens
Updated Jul 19, 2011
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Mix 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.
  • Step 
    3
    Mix 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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