Blueberry Sour Cream Coffee Cake
1/2 cup butter
1 cup sugar
3 eggs
1 cup sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups blueberries,(fresh or frozen)
Topping:
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 tsp. cinnamon
In a mixer fitted with a paddle, cream butter and sugar, beat in
eggs one at a time. On low speed, beat in sour cream, then flour, soda,
salt and vanilla. Fold in blueberries by hand.
In separate bowl, mix together the brown sugar and pecans and
cinnamon.
Preheat oven to 350. Spray bottom of 9X13 pan
or 9inch spring form pan. Spread half the batter on bottom of pan.
Sprinkle half the topping over batter, then spread rest of batter on
top, then the rest of the topping. If the berries were frozen, add a
little extra baking time.
Bake the 9
inch spring form pan, 55 to 60 minutes. Bake the 9X13 40 to 50 minutes. Labels: Breads and Brunches
