https://www.wilton.com/blueberry-brunch-cake/WLRECIP-405.html
Wilton
Blueberry Brunch Cake Recipe
Makes:
About 8-10 servings.
Skill Level:
None
Additional Information
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.
Ingredients
Products
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries ((do not thaw frozen berries))
Tools
Products
Blueberry Brunch Cake is rated
out of
5 by
3.
Rated 4 out of
5
by
mystery baker 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
pattym383 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
kathyacorey 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