Follow these steps for perfect results
fresh blueberries
sugar
cornstarch
butter
softened
sugar
eggs
all-purpose flour
baking powder
baking soda
salt
commercial sour cream
almond extract
pecans
finely chopped
Preheat oven to 350°F (175°C).
Prepare blueberry sauce: Combine blueberries, 1/3 cup sugar, and cornstarch in a small saucepan.
Cook over medium heat for 2-3 minutes, stirring constantly, until sauce is thickened.
Set blueberry sauce aside to cool.
In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy.
Beat in the eggs one at a time.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
Stir in the almond extract and pecans.
Pour half of the batter into a greased and floured 9-inch square baking pan.
Spoon the blueberry sauce evenly over the batter.
Top with the remaining batter.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes before slicing and serving.
Expert advice for the best results
For a more intense blueberry flavor, add a teaspoon of blueberry extract to the batter.
To prevent blueberries from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the sauce.
Serve warm or at room temperature.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and stored in the refrigerator.
Slice and arrange on a plate. Dust with powdered sugar.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or tea.
Complements the sweetness of the cake
Cuts through the richness
Discover the story behind this recipe
Common breakfast or brunch item in American households.
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