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Blueberry Sour Cream Coffee Cake Recipe

   
 

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     Blueberry Sour Cream Coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   20 mins

Ingredients
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 5/8 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries
 
1/2 cup brown sugar
1 teaspoon cinnamon
1 Tablespoon confectioners' sugar for dusting

Instructions
Preheat the oven to 350 degrees. Grease and flour a 9 inch Bundt pan.
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. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in Blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, and cinnamon. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle remaining cinnamon mixture over that. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 mins. 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 before serving.


Originally Submitted
9/1/2014





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