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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 brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 31, 2008


1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 5/8 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts
1 tablespoon confectioners sugar

Preheat oven to 350. Grease and flour a 9" inch bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt: stir into the batter just until blended. Fold in the blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and nuts. Sprinkle half of the mixture over the batter in the pan. Spoon remaining batter over the top and then sprinkle remaining sugar/ nut mixture over. Use a knife or thin spatula to swirl the sugar into the batter.
Bake for 55-60 minutes in the preheated oven. or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners sugar just before serving.




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