blueberry sour cream cake
"Make anything with love, and BAM! It's a beautiful meal." __Emeril Lagasse "Who could ever weary of moonlit nights and well-cooked rice?" __Japanese proverb "What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure!" __Nora Ephron "A good cook is like a sorceress who dispenses happiness." __Elsa Schiaparelli "Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. " __Julia Child "Cooking is a creation." __Piero Selvaggio "'Tis an ill cook that cannot lick his own fingers." __William Shakespeare "Cooking is like love. It should be entered into with abandon or not at all." __Harriet Van Horne ______________________________________Blueberry Sour Cream Cake Ingredients: 2 cups all-purpose flour 1 teaspoon bakin' soda 1 cup brown sugar, packed 1 cup pecans, chopped 1 teaspoon ground cinnamon 1/2 cup butter 1 cup white sugar 1 teaspoon vanilla extract 3 eggs 8 ounces sour cream 2 cups fresh blueberries Instructions: 1) Preheat oven to 350�. 2) Grease a 9 by 13 inch bakin' pan. 3) Stir together the flour, bakin' soda and 1/2 teaspoon salt, then set aside. 4) Thoroughly combine the brown sugar, pecans, and cinnamon, then set aside. 5) Cream together the butter, sugar, and vanilla 'til light and fluffy. 6) Add eggs, one at a time, beatin' well after each addition. 7) Beat in the sour cream. 8) Add the flour mixture to the sour cream mixture and beat 'til smooth. 9) Gently fold in the blueberries. 10) Spread half of the batter in the prepared pan. 11) Sprinkle half of brown sugar mixture evenly over batter. 12) Spoon the remainin' batter over the brown sugar layer and spread slightly. 13) Sprinkle the remainin' half of the brown sugar mixture over the top layer of batter. 14) Bake for forty-five to fifty minutes. 15) Serve warm or cool.
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