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1/3 C flour

¼ C brown sugar

1 tsp. cinnamon

3 tbsp. butter

Topping: combine the flour with the brown sugar & cinnamon.  Cut in butter with a pastry blender and mix until crumbly.


2 C flour

1 tsp. baking powder

¼ tsp. soda

¼ tsp. salt

¼ C butter, at room temperature

Grated rind of 1 lemon

1 C white sugar

2 eggs

1 tsp. vanilla

1 C sour cream

1 ¼ C blueberries

Cake: Combine the dry ingredients and set aside.  Beat the butter with the lemon rind and white sugar until light.  Beat in eggs, one at a time and mix well.  Stir in vanilla.  Add the dry ingredients alternately with the sour cream.  Spread the batter in a prepared 9″ springform pan.  Cover the batter with the blueberries.  Sprinkle the crumb topping over the blueberries.  Bake at 350°F for about 55 – 60 minutes.  Cool for 10 minutes and remove the sides of the pan.