Preparation time: 30 min.
Cooking time: 40-45 min.
Difficulty: Easy - for beginners
3 T. granulated sugar
1 tsp. ground cinnamon
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup light sour cream
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cups fresh blueberries
2 T. all-purpose flour
1/2 cup powdered sugar
1/4 tsp. maple flavor
2-3 tsp. milk
Preheat oven to 325 degrees F. Generously grease 12 cup fluted tube cake pan with shortening or cooking spray. In a small bowl, mix 3 T. granulated sugar and 1 tsp. ground cinnamon; sprinkle evenly over shortening to coat pan.
In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 tsp. ground cinnamon and the salt. Coat blueberries with 2 T. flour. with spoon, gently stir blueberries into batter. Spoon batter into pan.
Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on cooling rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely for about 1 hour.
In a small mixing bowl, combine powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.
HIGH ALTITUDE: (3500-6500 ft): No Change
NUTRITION FACTS: (1 Serving) Calories 240 (Calories from fat 90); Total Fat 10g, (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 200mg; Carbohydrate 35g; (Dietary Fiber 1g, Sugars 21g); Protein 3g