1/2 c Butter + 2 t.; divided; rm.
1 c Sugar
2 lg Eggs
1 c Sour cream
1 ts Vanilla extract
2 c Flour + 1/3 cup
1 ts Bakingpowder
1 ts Baking soda
1/4 ts Salt
2/3 c Brown sugar
1 ts Cinnamon,ground
1 1/2 c Blueberries,fresh
Recipe by: Sue Klapper – KCXJ08A Preparation Time: 1:00 In large mixing
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
2minutes. 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 9 x 13 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 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.
Note: Cake Freezes well.
Yields
12 Servings