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Blueberry Brunch Cake Recipe


Makes: About 8-10 servings.
Skill Level:

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Step 1

Preheat oven to 325ยบ F. Spray 8-inch square pan with vegetable pan spray.

Step 2

In large bowl, cream butter and sugar in large bowl with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture. Mix until smooth. In a small bowl, combine nuts, brown sugar and cinnamon.

Step 3

Spread half the batter into prepared pan. Mix blueberries with 3/4 cup nut mixture; sprinkle over batter. Top with remaining batter. Sprinkle with remaining nut mixture. Bake 35-40 minutes or until cake tester inserted in middle comes out clean.

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Ingredients

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1 teaspoon pure vanilla extract

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butter, softened

1/2 cup (1 stick) butter, softened

granulated sugar

3/4 cup granulated sugar

eggs

2 eggs

all-purpose flour

1 cup all-purpose flour

baking powder

1 teaspoon baking powder

baking soda

1/4 teaspoon baking soda

salt

1/4 teaspoon salt

sour cream

1/2 cup sour cream

chopped pecans

1 cup chopped pecans

firmly packed brown sugar

1/2 cup firmly packed brown sugar

ground cinnamon

1 teaspoon ground cinnamon

fresh or frozen blueberries

1 cup fresh or frozen blueberries ((do not thaw frozen berries))

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Blueberry Brunch Cake is rated 3.7 out of 5 by 3.
Rated 4 out of 5 by from I thought the directions could have been written out better when you are instructed to alternate adding the sour cream and the flour. Also, the instructions for combining the blueberries into the nut mixture while saving the rest of the nut mixture was a bit confusing at first. But, I figured it out. I followed the recipe that I got with my pan that said to mix all of the blueberries with half of the nut mixture and not 3/4 as written online. That said, I made this cake for the first time and shared it with my neighbors. It got rave reviews. It looks like something from a coffee shop, but better. It smells great, tastes great, has good visual appeal and the cake part was so moist and tender (must be the sour cream!). All the flavors/textures come together really nicely. Mine came out looking like the picture, except that I followed the directions, so my blueberries were in the middle of the cake. I'm always looking to alter recipes to make them "my own" or to improve them, but this cake needs no changes at all. I will try this out without nuts for my friends/family who don't like nuts, b/c I don't want them to miss out on this one. This is the perfect summer treat!
Date published: 2012-07-27
Rated 2 out of 5 by from I made this and I was not happy, when i baked it all the crumb top went to the bottom of the cake, it seems like wilton has left something out of the directions to me, i have noticed this in other recipes as well. The taste of it was very good but it did not look at all like the picture, if it would of looked like the picture i would of gave it more stars, does anyone know what happen here?
Date published: 2011-06-28
Rated 5 out of 5 by from I found the small, rich cake easy to make and delicious to serve warm. Mixing the berries into the topping, and layering it, makes the cake especially attractive when served.
Date published: 2011-05-15
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