"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

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.

Debbie Gangstad
Added: Wednesday, July 22, 2009


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

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)

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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