Blueberries
and Cream Coffee Cake Recipe
Ingredients
:
1
cup butter, softened
2
cups sugar
2
large eggs, room temperature
1
teaspoon vanilla extract
1-3/4
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1
cup sour cream
1
cup fresh or frozen unsweetened blueberries
1/2
cup packed brown sugar
1/2
cup chopped pecans, optional
1
teaspoon ground cinnamon
1
tablespoon confectioners' sugar
How
To Make Blueberries and Cream Coffee Cake :
-
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at
a time, beating well after each addition. Beat in vanilla. Combine the flour,
baking powder and salt; add to the creamed mixture alternately with sour cream,
beating well after each addition. Fold in blueberries.
-
Spoon half of batter into a greased and floured 10-in. fluted tube pan. In a
small bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle
half over the batter. Top with remaining batter; sprinkle with remaining brown
sugar mixture. Cut through batter with a knife to swirl the brown sugar
mixture.
-
Bake at 350° until a toothpick inserted near the center comes out clean, 55-60
minutes. Cool for 10 minutes before removing from pan to a wire rack to cool
completely. Just before serving, dust with confectioners' sugar.
Note
: If using frozen blueberries, use without thawing to avoid discoloring the
batter.