"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry Coffeecake Recipe

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This recipe for Blueberry Coffeecake, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gangstad
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1 c. granulated sugar
2 t. ground cinnamon
1 stick butter
1/2 c. chopped pecans

Cake:
2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
dash of salt
1 stick butter or margarine
1 c. granulated sugar
2 eggs
1 c. sour cream
2 t. vanilla
2 c. fresh blueberries (may substitute frozen blueberries)

Directions:
Directions:
Serves: 15-18
Preparation time: 30 minutes

Make topping by combining sugar and cinnamon in a small bowl. Cut in butter and pecans until mixture is crumbly. Refrigerate topping for 30 minutes.
Preheat oven to 350. Grease a 9" x 13" pan. Sift together flour, baking powder, baking soda, and salt. Set aside.
Beat together butter and sugar in a large bowl or mixer. Add eggs, sour cream, and vanilla. Mix well. Add dry ingredients and mix well. Fold in blueberries by hand. Pour into prepared pan. Sprinkle topping over batter. Bake for 40-45 minutes.

 

 

 

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