Blueberry/sour cream coffeecake

12 Servings

Ingredients

Quantity Ingredient
½ cup Butter + 2 t.; divided; rm.
1 cup Sugar
2 larges Eggs
1 cup Sour cream
1 teaspoon Vanilla extract
2 cups Flour + 1/3 cup
1 teaspoon Bakingpowder
1 teaspoon Baking soda
¼ teaspoon Salt
⅔ cup Brown sugar
1 teaspoon Cinnamon,ground
1½ cup Blueberries,fresh

Directions

Recipe by: Sue Klapper - KCXJ08A Preparation Time: 1:00 In large mixing bowl, cream ½ cup of the butter with electric mixer 1 minute, until blended. Gradually add sugar and beat until light and fluffy, about 2minutes. Beat in eggs, sour cream and vanilla 2 minutes more.

In medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Stir into creamed mixture, mixing just enough to blend in dry ingredients. Spoon half of batter into a greased 9 or 10 inch tube pan or a 9 x 13 pan, spreading evenly. In small mixing bowl, mix brown sugar, cinnamon, remaining ½ cup flour and remaining 2 T. butter until crumbly. Sprinkle ½ of this topping over batter in pan. Sprinkle blueberries evenly over topping. Drop Remaining batter by spoonfuls over blueberries and spread evenly with rubber spatula to cover blueberries. Sprinkle with remaining cinnamon topping.

Bake at 350 degrees 1 hour. Remove from oven and let cool in pan on wire rack 5 minutes; place cookie sheet over top of coffee cake, invert cake and remove from pan, then turn cake right side up again and place on wire rack to complete cooling.

Note: Cake Freezes well.

From: Sunday Cook, Milwaukee Journal Posted to EAT-L Digest 17 Sep 96 Date: Wed, 18 Sep 1996 05:20:25 -0500 From: LD Goss <ldgoss@...>

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