Blueberry Coffee Cake
1 cup butter softened
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups blueberries fresh or frozen
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 cups pecans chopped
Cake serves 12.
Preheat oven to 350°F. Grease and flour or use pan spray with flour to prepare pan.
Place butter and sugar in large mixing bowl, cream until light and fluffy; add eggs and vanilla then beat.
Toss flour, baking powder, baking soda and salt with a fork. Add alternately with sour cream to butter mixture. Mix until smooth.
Toss brown sugar, cinnamon and nuts together.
Mix blueberries with 2/3 of nut mixture. Sprinkle about 1/3 of nut mixture on bottom of pan.
Top with half the batter. Spread blueberry mixture over batter. Top with remaining batter.
Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on cooling rack, remove from pan.
Serve room temperature or reheat briefly in a 350°F. oven.
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