 | | Directions |
- Sift dry ingredients together including the sugar.
- cut in the butter.
- Add the eggs into the batter one at a time until each is incoporated.
- Mix in the vanilla and sour cream and beat well.
- Spread half of the batter into a prepared 9x13 cake pan.
- Spread the blueberry pie filling over the bottom layer.
- Spread the remaining batter over the blueberry layer.
- Using a fork, mix the butter, flour and sugar together in a small bowl until crumbly.
- Sprinkle this crumb topping over the entire cake
- Place cake in a 375° F. pre-heated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool on a wire rack.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: 9x13 cake pan
Servings: 24
|  | | Ingredients | | | |
| - | | 3 cups cake flour |
| - | | 1 teaspoon baking soda |
| - | | 1 cup sugar |
| - | | 1 cup margarine 2 sticks - softened |
| - | | 2 eggs - beaten |
| - | | 1 cup sour cream |
| - | | 1 teaspoon vanilla extract |
| - | | 1 can blueberry pie filling |
| - | | CRUMB TOPPING: |
| - | | 3 tablespoons margarine - softened |
| - | | 1/4 cup flour |
| - | | 1/4 cup sugar |
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