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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry Sour Cream Coffeecake Recipe

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This recipe for Blueberry Sour Cream Coffeecake is from Cookbook, 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:  
¾ cup butter
1½ cups white sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
1 5/8 cup all-purpose flour
1 tsp baking powder
¼ tsp. salt
1 ½ cups blueberries, fresh or frozen

Topping
½ cup brown sugar
1 tsp cinnamon
½ cup chopped pecans

Directions:
Directions:
Preheat oven to 350º F. and grease and flour 9-inch Bundt pan.

In large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in sour cream and vanilla. Combine dry ingredients and stir into batter just until blended and gently fold in blueberries.

Spoon half the batter into prepared pan and sprinkle topping over this. Spoon remaining batter over the top and then sprinkle the rest of the topping over. Use a knife to swirl the topping into cake batter.

Bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack 15 minutes then invert onto serving plate to cool completely. May dust with powdered sugar if desired.½

Number Of Servings:
Number Of Servings:
Depends on how big you cut the slices!
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Great for a brunch or special breakfast!

 

 

 

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