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This recipe for BLUEBERRY BUNDT COFFEE CAKE, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Wilkie


cup butter
cup sugar
2 eggs
1 tsp vanilla
tsp salt
2 c. flour
1 tsp baking powder
1 tsp baking soda
1 c. sour cream
1-1/2 cups blueberries

2 Tbsp melted butter
c. brown sugar
1 Tbsp cinnamon
2 Tbsp flour
cup chopped nuts

Combine first four ingredients. Beat well after each addition.
Combine dry ingredients and stir into wet mixture.
Stir in sour cream and blueberries.

For Topping: mix melted butter, brown sugar, cinnamon, and flour with pastry cutter; then stir in nuts. Spread half of batter into greased bundt pan. Spoon on topping mixture, and cover with remaining batter.

Bake at 350 degree for 40 to 50 minutes. Cool for 5 minutes in pan, then turn out onto serving plate

Number Of Servings:
Number Of Servings:




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