Blueberry Coffee Cake
servings:
Serves 12-16
Ingredients
-- 1 cup room temp butter
-- 2 cups sugar
-- 2 eggs (room temp)
-- 1 cup sour cream
-- 1/2 tsp vanilla
-- 2 cups all purpose flour
-- 1 tsp baking powder
-- 1/4 tsp salt
-- 1/2 cup to 1 1/2 cups blueberries
Instructions
Preheat oven to 350°F. Grease and flour a tube pan or bundt pan. Cream butter and sugar, add egg. Fold in sour cream and vanilla. Add dry ingredients. Fold in blueberries (either fresh or frozen, but if you use frozen, toss them with a tablespoon or so of flour so that they don’t all sink to the bottom half of the coffee cake). Bake for 55–60 minutes. Cool in pan, them remove from pan and sift powdered sugar over top.
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