Blueberry Brunch Cake

Blueberry Brunch Cake

Looking for a fruit dessert? Then check out this blueberry brunch cake sprinkled with sugar and cinnamon that’s perfect for holidays.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

12

servings

2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
1/2
teaspoon ground ginger
1/4
teaspoon baking soda
1
cup sugar
1/2
cup butter or margarine, softened
2
eggs
3/4
cup sour cream or plain fat-free yogurt
1
teaspoon vanilla
2
cups fresh or frozen blueberries
1/4
cup sugar
1
teaspoon ground cinnamon
  1. Heat oven to 350º. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. Mix flour, baking powder, salt, ginger and baking soda in medium bowl; set aside.
  2. Mix 1 cup sugar and the butter in large bowl. Stir in eggs, sour cream and vanilla. Stir in flour mixture. Carefully fold in blueberries. Spoon into pan.
  3. Mix 1/4 cup sugar and the cinnamon; sprinkle over batter. Bake about 40 minutes or until golden brown.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kathy S. Shares her Recipe "I made it a point to cook and eat foods with happy family memories during treatment. I made this cake and shared the recipe with family and friends during the holidays."
Low fiber; low residue
Food FOR thought Blueberries are a great source of antioxidants. Research shows that these components, found naturally in blueberries, may help with memory and may reduce the risk of certain diseases, such as cancer and heart disease.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 285
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,),
  • Cholesterol 65mg;
  • Sodium 300mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
  • Protein 4g;
Exchanges:
  • 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.