Servings: 4
Preparation Time: 30 minutes
Categories: Breakfast, Cakes, Florida Dept of Agriculture
TOPPING
1/2 cup packed brown sugar
3 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter
3/4 cup chopped walnuts
BATTER
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 teaspoons grated lemon rind
3 eggs
1 cup sour cream
2 cups Florida blueberries
Prepare topping — combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve.
Prepare batter — cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with the sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 × 9 × 2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries.
Bake at 350 degrees F for 30 - 35 minutes. Serve warm.
Preparation Time: 30 minutes
Categories: Breakfast, Cakes, Florida Dept of Agriculture
TOPPING
1/2 cup packed brown sugar
3 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter
3/4 cup chopped walnuts
BATTER
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 teaspoons grated lemon rind
3 eggs
1 cup sour cream
2 cups Florida blueberries
Prepare topping — combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve.
Prepare batter — cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with the sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13 × 9 × 2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries.
Bake at 350 degrees F for 30 - 35 minutes. Serve warm.
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