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Blueberry Sour Cream Coffee Cake Recipe

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This recipe for Blueberry Sour Cream Coffee Cake, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adriane King, Financial Aid, TTU
Added: Wednesday, January 2, 2008


Cake batter
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extact
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream

¼ cup packed brown sugar
1 tbsp flour
½ tsp ground cinnamon
2 cups fresh or frozen blueberries (don’t thaw if frozen)

1 cup confectioner’s sugar
2-3 tsp milk

Cream butter and sugar. Add eggs 1 at a time, beat well after each addition. Add vanilla. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture along with sour cream. Spoon 1/3 batter into greased 10 inch tube pan. Combine brown sugar, flour and cinnamon for filling. Sprinkle ½ filling mixture over batter. Top with ½ blueberries. Repeat layers. Top with remaining 1/3 batter. Bake at 350 degrees for 55-65 minutes. Cool on wire rack. When completely cook, combine confectioner’s sugar and milk and drizzle over cake.




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