Ingredients

The following ingredients have 5 Servings
  • 1 cup self-rising flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1 large egg
  • 1/2 cup sweet milk (I used 2% milk)
  • 3 tablespoon sour cream (or Greek Yogurt)
  • 3 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup blueberries (fresh or frozen )

Instruction

  • Preheat oven to 350 degrees Fahreinheit and spray a 8x8 or a 9x9 inch can pan or casserole dish with non-stick spray.
  • In a medium size bowl, add flour, sugar, salt, and cinnamon .
  • In another small bowl, beat egg then add milk, sour cream, oil and vanilla. Whisk to combine.
  • Add wet ingredients into dry ingredients and stir until combined. You'll still have some lumps, this is ok.
  • Fold in blueberries.
  • Bake 22 to 27 minutes, depending on your oven, watch cake carefully. Cake is done with a wooden pick inserted in center comes out clean.
  • Remove from oven and allow to cool 5 to 10 minutes before inverting onto a wire rack. Serve warm or room temperature.
  • Cake is good served warm with butter. You can also dust with confectioners sugar or drizzle with a glaze of 1 cup confectioners and 3 tablespoon milk (combine and stir until smooth)