2cupssour cream or plain whole milk Greek Yogurt (2/3 cup)
2teaspoonsbaking soda(1 teaspoon)
4cupsall purpose flour or white whole wheat flour (1 1/3 cup)
1Tablespoonbaking powder(1 teaspoon)
1cupbuttersoftened (6 Tablespoons)
1 1/2cupssugar(1/2 cup)
4eggs(1 egg)
2teaspoonsvanilla(1 teaspoon)
2cupsblueberriesfresh or frozen--do not thaw if frozen (2/3 cup)
Instructions
Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. Set aside.
In medium mixing bowl cream butter and sugar together. Add eggs one at a time then vanilla. Cream until fluffy.
Add sour cream and flour mixtures alternating and mixing thoroughly.
Spread a scant (see note) one half of the cake mixture in greased 9" x 13" pan (6 x 6 pan for small batch version). Sprinkle blueberries over this, then top with 1/3 of the topping. Carefully spread the remaining batter on top, then sprinkle with the rest of the topping.
Bake for 1 hour to 1 hour 15 minutes. Check periodically and cover with foil if browning too quickly. Serve warm or cool.
Notes
The top layer of cake batter is a little challenging to spread over the nuts, topping & berries. Be sure you use only half (or a bit less) of the batter for the bottom layer.Adapted from White Gull Inn
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.