Lemon Blueberry Sour Cream Cake

“An Inn favorite! Scrumptious with a burst of lemon & blueberry flavor!”

3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. margarine or butter
2 tsp. lemon extract
3 c. sugar
6 eggs
1 c. sour cream
11/2 c. blueberries, fresh or frozen, dried

Grease and flour a 10-inch tube pan or use 6 mini loaf pans. In a medium bowl sift together the flour, soda, and salt. In large bowl cream the margarine with an electric mixer. Add the lemon extract and gradually add the sugar, and beat for 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after the last addition. On the lowest speed, add half of the flour, beating only until blended. Add all of the sour cream, then the balance of the flour. Mix until smooth. Stir in the blueberries. Pour into the prepared pan(s).

60 to 80 minutes in the tube pan (28 servings)
45 to 50 minutes in the mini-loaf pans (48 servings)
Loosen from pan(s) and remove immediately to cool.
Freezes well!

Recipe Summary:
Cook Time: Bake in a 350° oven.

Other recipes by The Inn at Harbor Hill Marina:
Pecan Baked French Toast
Blueberry French Toast Cobbler
Ham & Egg Strata
Hawaiian Banana Bread
Ice Box Cake
Danish Puff
New England’s Best Apple Crisp
Lemon Squares
Artichoke Dip
Cheese Ball
Spiced Pecans
Cinnamon Nuts
Hot Clam Dip
Raspberry Cheese Spread
Brie & Honey Mustard

Recipe Provided By:
The Inn at Harbor Hill Marina
Niantic, CT

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