Blueberry Sour Cream Coffeecake
Cassandra Eattock
If you are on a diet, don’t even read this one!
ingredients
- Batter
- 1 cup butter, softened
- 2 cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 5/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Streusel
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon confectioners’ sugar for dusting
directions
- 1
Preheat the oven to 350°F. Grease and flour two 9-inch baking pans.
- 2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- 3
Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries and split batter between two pans.
- 4
In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle this mixture over the batter in the pans.
- 5
Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving.
notes
I love blueberries and I love coffee cake - so it doesn't get much better than this!
Source: Cassandra
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