Blueberry/Sour Cream Coffeecake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

1/2	cup	butter
1	cup	sugar
2	large	eggs
1	cup	sour cream
1	teaspoon	vanilla extract
2	cups	flour, all-purpose
1	teaspoon	baking powder
1	teaspoon	baking soda
1/4	teaspoon	salt
2/3	cup	brown sugar
1	teaspoon	cinnamon	ground
1 1/2	cups	blueberries

Directions

In bowl, cream 1/2 cup of the butter with electric mixer 1 minute, until blended.

Gradually add sugar and beat until light and fluffy, about 2 minutes.

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 9x13 pan, spreading evenly.

In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 cup flour and remaining 2 T. butter until crumbly. Sprinkle 1/2 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 F. 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.

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Member Review

Oatmeal Cake And Frosting

We have baked this cake for years, it is a cake that good anytime, and good for carry-ins, company, just anytime. It is good when you want a cake that is filling, and it is very EASY and QUICK to make.