Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup soft butter or margarine
- 1 cup sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- 1 tsp vanilla
- 1 tsp ground cardamom, optional
- 2 cups blueberries
- ½ cup brown sugar
Directions
Cream butter and sugar; add eggs, 1 at a time, beating well after each addition.
Sift dry ingredients together; add gradually to egg mixture, alternating with sour cream, ending with flour mixture.
Stir in vanilla and cardamom.
Fold in 1 cup blueberries.
Pour ½ of batter into well-greased and floured 9"x13"x2" pan.
Cover with remaining blueberries.
Sprinkle with brown sugar.
Top with remaining batter.
Bake at 325°F for 45 – 50 min or until cake tests done.
Cool in pan 10 minutes.
Remove to rack to finish cooling.
To serve, cut into 12 pieces.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Egg Recipes
Category:Sour cream Recipes
Category:Blueberry Recipes