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  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (softened, 1/2 stick)
  • 1/4 cup vegetable shortening (at room temperature)
  • 1 cup granulated sugar
  • 3 large eggs, beaten lightly
  • 1 cup sour cream
  • 3 teaspoons fresh grated lemon zest
  • 3 cups blueberries (picked-over and tossed with 1 tablespoon flour)
  • FOR TOPPING
  • 1 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup pecans, finely chopped
  • 1/4 cup unsalted butter (cold, cut into bits, 1/2 stick)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.

Step 2

In a bowl stir together flour, baking powder, baking soda, and salt. In a large bowl cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add sour cream alternately in batches with flour mixture, stirring until just combined. Fold in zest and blueberries and spread in prepared baking pan.

TO MAKE THE TOPPING


Step 3

In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.

Step 4

Sprinkle topping evenly over batter and bake in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool cake in pan on a rack 10 minutes.

Step 5

Serve cake cut into squares.

  Nutritional Facts
 
 
  • Serving Size: 1 (144 g)
  • Calories 420.7
  • Total Fat - 19.7 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 82 mg
  • Sodium - 227 mg
  • Total Carbohydrate - 56.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 37.3 g
  • Protein - 6.2 g
  • Calcium - 80 mg
  • Iron - 0.8 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg
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