Serves 8-12
1 cup butter, softened
1 cup sugar
2 eggs
8 ounces sour cream
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (21-ounce) can blueberry pie filling
Cream butter. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating after each one. Stir in sour cream, softened cream cheese and vanilla. Combine dry ingredients, gradually add to creamed mixture. Beat well after each addition.
Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/2 cup chopped pecans
3 tablespoons butter
Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in pecans. Spread half of batter in a greased 13" X 9" pan. Spread with pie filling. Top with remaining batter and sprinkle with topping. Bake at 375 degrees for 45 minutes.
I like to use 2 cups fresh blueberries. Rinse them. Mash half of them, reserving all the juice and then add 1/4 cup sugar to them. Combine with the 1 cup whole berries and pour over batter instead of pie filling. So so delish!
This recipe is shared March 24-28, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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