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Blueberry Sour Cream Coffee Cake


Blueberry Sour Cream Coffee Cake


 °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 .

Enjoy !

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