See Also: Blueberry Sour Cream Cake(recipes)
Blueberry Cream Cheese Pound Cake(recipes)
Sour Cream Cake(recipes)
Sour Cream Cheese Cake(recipes)
Blueberry coconut cake(recipes)
Blueberry Eccles Cake(recipes)
Blueberry Chiffon Cake(recipes)
Blueberry Lemon Pudding Cake(recipes)
Blueberry-Walnut Coffee Cake(recipes)
Lemon Cream Peach and Blueberry Pie(recipes)

cocorite (iou) and Blueberry Sour Cream Cake (recipes)


cocorite (iou)



cocorite noun. L18.
[from a Brazilian or Guyanese lang.]
A small S. American palm, Maximiliana maripa. Also cocorite palm.

Blueberry Sour Cream Cake (recipes)


Blueberry Sour Cream Cake

Yield: Makes one 9-inch cake



Ingredients:



1/2cup (1 stick) butter, softened

2/3cup sugar, divided

1egg

2teaspoons vanilla, divided

1-1/2cups all-purpose flour

1-1/2teaspoons Baking powder

1/4teaspoon salt

4cups fresh blueberries

2cups sour cream

2egg yolks

1/4teaspoon ground cardamom

1/4teaspoon grated lemon peel

Grated lemon peel and fresh mint leaves for garnish









Preparation:





1.Preheat oven to 350°F. Grease 9-inch springform pan.2.Beat together butter and 1/3 cup sugar in large bowl until light and fluffy. Blend in egg and 1 teaspoon vanilla.3.Combine flour, Baking powder and salt in medium bowl. Add to butter mixture, mixing until well blended. Spread onto bottom of prepared pan; cover with blueberries.4.Combine remaining 1/3 cup sugar, remaining 1 teaspoon vanilla, sour cream, egg yolks, cardamom and lemon peel; pour over blueberries.5.Bake 50 to 55 minutes or until set. Do not overbake. Cool 10 minutes. Loosen cake from rim of pan. Cool cake completely before removing rim of pan. Garnish, if desired.