Blueberry/Sour Cream Coffeecake

1 hours Prep: 20 minutes Cook: 1 hours

819 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1/2	cup	butter
1	cup	sugar
2	large	eggs
1	cup	sour cream
1	teaspoon	vanilla extract
2	cups	flour, all-purpose
1	teaspoon	baking powder
1	teaspoon	baking soda
1/4	teaspoon	salt
2/3	cup	brown sugar
1	teaspoon	cinnamon	ground
1 1/2	cups	blueberries

Directions

In 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 2 minutes.

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 9x13 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 F. 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.

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Nutrition Facts

Serving Size 282g

Amount per Serving

Calories 819 42% of calories from fat

	% Daily Value*
Total Fat 38.0g	59%
Saturated Fat 23.0g	115%
Trans Fat 0.0g
Cholesterol 192mg	64%
Sodium 516mg	21%
Total Carbohydrate 109.0g	36%
Dietary Fiber 3.0g	13%
Sugars 56.0g
Protein 12.0g	24%