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Lemon Blueberry Sour Cream Cake
Description:
“An Inn favorite! Scrumptious with a burst of lemon & blueberry flavor!” Ingredients: 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 Directions: 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. Comments: 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  Detailed Listing | Website Niantic Bed and Breakfast Inns |