Coffee Cake with Blueberries and Cream
Sunday coffee cake that is both tasty and harmful. I’m not sure where I obtained this recipe, but it was around thirty years ago and has remained a family favorite ever since. If you use frozen berries, the cooking time will be slightly longer.
Ingredients:
°1 C butter °2 C white sugar °2 egg °1 C sour cream °1 teaspoon vanilla extract
°1 ⅝ cup all-purpose flour °1 teaspoon baking powder ° ¼ tsp salt ° 1 cup fresh or frozen blueberries ° ½ cup brown sugar ° 1 teaspoon ground cinnamon
° ½ cup chopped pecans ° 1 tablespoon icing sugar for dusting * Step by step : Preheat oven 350 degrees F . Butter and flour a 9 inch Bundt pan.
In bowl, cream butter and sugar to light and fluffy. Beat in eggs one at a time, & stir in sour cream / vanilla. Blend flour, baking powder also salt; stir to batter to mixed. Stirring in blueberries.
Pour half of batter to prepared pan. In bowl, mix brown sugar, cinnamon // pecans. Sprinkling half of this mix on batter in pan. Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture. Using a knife or thin spatula to swirl sugar layer to the cake.
Bake 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in pan on wire rack. Invert onto a serving platter and pat firmly to remove from skillet. Sprinkling with icing sugar just before serve . yummy 😀
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