BLUEBERRY CAKE

MAKES ONE 13x9x2 CAKE

This is terrific.

INGREDIENTS

1/2 pound (2 sticks) unsalted butter, softened

1-1/2 cups granulated sugar

3 eggs

1 cup sour cream

3 teaspoons baking powder

1/2 teaspoon baking soda

3 cups all purpose flour

1-1/2 teaspoons vanilla

1 can blueberry pie filling

Crumb topping (below)

Preheat oven to 350° F. Grease a 13x9x2 cake pan. Cream together the butter and sugar. Add the eggs; beat 2 minutes. Add the remaining ingredients except blueberries and beat until well combined. Batter will be rather thick. Spread 1/2 of the batter into the prepared pan. Spread blueberries on top. Spread remaining batter on top of blueberries. Top with crumbs. Bake for 50-60 minutes. Remove from oven and place on rack to cool. Serve warm or room temperature.

CRUMB TOPPING

1/2 cup brown sugar
2 tablespoons unsalted butter, softened
2 heaping tablespoons all purpose flour
1 teaspoon cinnamon

Combine all ingredients. Mix with hands to form crumbs. Sprinkle on top of cake batter.

Note: As you probably know, unless otherwise specified, all ingredients in baking should be at room temperature. This particular cake batter is very sensitive to eggs, butter or sour cream that is too cold. Make sure that everything has set out long enough before mixing, especially in winter, when the house temperature might be colder.

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