1/2 c Butter; +2 tb; divided
1 c Sugar
2 lg Eggs
1 c Sour cream
1 ts Vanilla extract
2 c Flour; +1/3 cup
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
2/3 c Brown sugar
1 ts Ground cinnamon
1 1/2 c Fresh blueberries
Preparation time: 1 hour
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 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" tube pan or a 9x13" pan, spreading evenly.
In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 cup
flour and remaining 2 tb butter until crumbly. Sprinkle half 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°F for 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.
