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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fresh Blueberry Coffee Cake Recipe

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This recipe for Fresh Blueberry Coffee Cake is from Treasured Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup fresh blueberries
1/3 cup sugar
2 T. cornstarch
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 8 oz. sour cream
1 t. almond extract
1/2 cup chopped pecans
Powered sugar glaze-
3/4 cup powered sugar
1 T. warm water
1/2 t. almond extract
Directions:
Directions:
Combine blueberries, 1/3 cup sugar and cornstarch in small saucepan; cook over low heat 2-3 minutes or until thickened, stirring constantly. Set aside. Cream butter; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well. Combine flour, baking powder, soda and salt. Add to creamed mixture, alternating with sour cream, beginning and ending with the flour mixture. Stir in almond extract. Spoon half of batter into greased Bundt or tube pan. Spoon on half of the blueberry sauce, swirling partially through batter with a knife. Repeat with remaining batter and blueberry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Place on serving plate and drizzle with powdered sugar glaze. Combine powered sugar, warm water and almond extract, mixing well. Drizzle over cake.

 

 

 

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