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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Monday, August 25, 2008


1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup reduced fat sour cream
1 cup fresh or frozen blueberrites
3 tbsp. sugar
2 tsp. ground cinnamon
2 tsp. confectioners sugar

In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners sugar.

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