Blueberry Cake Recipe

• 3 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup full-fat sour cream
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen blueberries, picked over for stems if fresh, thawed and drained on paper towels if frozen

1. Line the bottom of the crock with a round of parchment paper.
2. Coat the paper and one-third of the way up the side of the crock with butter-flavored nonstick cooking spray.
3. With an electric mixer, cream the butter and sugar together in a medium-size bowl until fluffy.
4. Add the eggs, one at a time, the vanilla extract, and the sour cream; beat well on medium-low speed for 30 seconds.
5. Add 1 cup of the flour, the baking soda, and the salt and beat on medium-high speed until thick and fluffy, about 30 seconds.
6. Do not overbeat.
7. Sprinkle the blueberries with the remaining 2 tablespoons flour and gently fold them into the mix.
8. Spread the batter evenly in the crock.
9. Cover and cook on until puffed and a cake tester inserted into the center comes out clean, 2 1/4 to 2 1/2 hours.
10. Uncover and let stand for 30 minutes before cutting small wedges to serve warm or at room temperature straight out of the crock.
11. To remove, run a knife around the edge inside the crock and lift out the cake in one piece with a large rubber spatula.

unsalted butter, sugar, eggs, vanilla, fullfat sour cream, flour, baking soda, salt, blueberries

Taken from www.chowhound.com/recipes/blueberry-cake-11823 (may not work)