Yummy

A couple of weeks ago, 3 of my sister's-in-law did a "baking in the kitchen together from a distance" sort of thing. They had all decided to bake one of their favorite recipes from their childhood that their mom (my mother-in-law, aka Nana) used to make, and since they all live too far apart to get together and bake, they instead baked in their own kitchens but on the same day and then blogged about it. What a fun idea, I thought.

Well, I wanted to try out that recipe for myself because from their pics, on each of their seperate blogs, it looked sooo good! And they each customized it to their liking. One did a regular cake form, another did bundt cake and the 3rd one did muffins. The recipe was for Sour Cream Blueberry Cake. I opted to try some mini muffins. Muffins for the convenience and mini because that is the size of pan I have. After filling the pan the first time though, I decided to pour the rest into a bundt cake pan.



Blueberry muffins are not my favorite but this is soo YUMMY! I altered the directions very slightly because it wasn't going to work very well w/mini muffins, but it still turned out super good!

The recipe: Nana's Sour Cream Blueberry Cake

1/2 cup softened sweet butter
1 cup sugar
3 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
2 cups blueberries
1/2 cup brown sugar

Preheat oven to 325. Grease and flour 9x13 pan (or a bundt pan). Cream butter and sugar together. Add eggs, one at a time. Beat well. Mix dry ingredients together and add the dry ingredients alternately with the sour cream, ending with the dry mixture. Stir in vanilla and 1 cup of the blueberries; Pour half the batter into prepared pan. Sprinkle with brown sugar and the other cup of blueberries. Cover with the rest of the batter. Bake 40 minutes.

Ok, so what I changed was that I just put all the blueberries into the batter and then w/the muffins, I just sprinkled brown sugar on top, since it would have been too tedious to try and get just a tiny bit of batter into each mini muffin hole, a few blueberries, some brown sugar per each and then a little more batter. When I poured the rest into the bundt pan, I did 1/2 first then layered the remaining brown sugar and then the rest of the batter. The cake ended up turning out better for me because I didn't quite leave the muffins in long enough so the tops were tearing off. Which everyone prefers muffin tops anyway, so no big deal.

Give it a try and let me know what you think! You won't be sorry!