Blueberry Sour Cream Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :) Ingredients:
1 cup butter or 1 cup margarine, softened |
2 cups sugar |
2 eggs |
2 1/4 cups flour |
1 tablespoon baking powder |
1/8 teaspoon salt |
1/4 teaspoon cinnamon |
1 (16 ounce) container sour cream |
2 teaspoons vanilla extract |
1 pint fresh blueberries, rinsed, stems removed |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a bundt or tube baking pan and set aside.
3. Mix together butter and sugar until smooth; add eggs, mixing until well blended.
4. In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
5. Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
6. Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
7. Cool cake before removing from pan.
8. To remove, invert over plate, and tap pan.
9. Serve on plate garnished with blueberry syrup, if desired.
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