Ingredients for Moody Mountain Blueberry Frump Cake
- 1 large egg
- 1/4 cup molasses
- 1 cup packed light brown sugar + 1/4 cup granulated sugar
- 1/2 cup (1 stick) softened unsalted butter
- Ground Cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups fresh or frozen blueberries
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moody Mountain Blueberry Frump Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moody Mountain Blueberry Frump Cake
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 1 cup packed light brown sugar, and 1 large egg until light and fluffy.
- Stir in 1/4 cup molasses and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups fresh or frozen blueberries and 1/2 cup sour cream.
- Pour batter into the prepared pan and sprinkle the top evenly with 1/4 cup granulated sugar.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before drizzling with a confectioners' sugar and water glaze (optional).
- For a larger cake, double the recipe and bake in a greased 9x12 inch baking pan for approximately 50-60 minutes.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
950g
Fat
230g
Carbs
133g
