Blueberry Cake

Share Button


  • ½ C butter or margarine, softened
  • 1 tsp. vanilla
  • 1 C Pioneer® Sugar
  • 3 eggs
  • 1 C sour cream
  • 1 ¾ C flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 C fresh blueberries, washed and dusted with flour.
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • ½ C walnuts, chopped
  • ½ tsp. cinnamon
  • Pioneer® Confectioners Powdered Sugar


  1. Preheat oven to 350° F. Grease a 9 x 13-inch baking pan; set aside.
  2. Cream butter, vanilla, and Pioneer® Sugar in large mixing bowl until light and fluffy. Beat in eggs, one at a time. Add sour cream. In a separate bowl mix flour, baking soda, and salt together. Stir into batter. Fold in blueberries. Spread half of the batter the prepared pan.
  3. In small bowl, mix Pioneer® Golden Light Brown Sugar, nuts and cinnamon. Sprinkle this mixture over the batter in the pan. Spread remaining batter over the top. Bake for 40-45 minutes or until cake tester inserted in center of the cake comes out clean. Cool in pan, sprinkle with Pioneer® Confectioners Powdered Sugar.
Blueberry Cake
3 votes, 3.33 avg. rating (67% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.