Page 159 - UMass2018_CookBook

Preparation (CONTINUED)
5. Add 1⁄4 of the sour cream and 1⁄4 of the flour mixture to the egg mixture; mix well. Continue adding a little of the sour cream and flour to the egg mixture until all of it has been incorporated. Add the milk and mix until thoroughly blended. Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
6. Scatter the blueberries on top of the batter and gently spoon the filling on top. Use a butter knife to swirl the filling and blueberries into the batter. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
7. Transfer the pan to a wire rack and let cool completely before serving.
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