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Fresh Blueberry Coffee Cake Recipe

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This recipe for Fresh Blueberry Coffee Cake, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marianne Sanders
Added: Thursday, January 15, 2009


1 1/4 c. fresh blueberries
1/3 c. sugar
2 tbsp. cornstarch
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (8oz.) carton sour cream
3/4 tsp. almond extract
1/2 c. finely chopped pecans

3/4 c. sifted powdered sugar
1 tbsp. warm water
1/2 tsp. almond extract

Preheat oven to 350

Combine blueberries, 1/3 cup sugar and cornstarch in a small saucepan; cook over medium heat 2-3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.
Cream butter, gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in almond extract.
Spoon 1/2 of batter into a greased 10 inch Bundt or tube pan; spoon on 1/2 of blueberry sauce, swirling partially through batter with a knife. Repeat with remaining batter and sauce. Sprinkle with pecans. Bake at 350 for 50 minutes or until toothpick inserted into cake comes out clean. Let stand for 5 minutes before removing from pan. Invert onto serving plate, and drizzle with glaze.

Combine all ingredients well.

Personal Notes:
Personal Notes:
Mom's favorite!!




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