Blueberry Coffee Cake

Blueberry Coffee Cake

Sometimes you get recipes in the strangest of ways. This recipe showed up on my Facebook News Feed when one of my friends, Maggie Cherry, needed the recipe and a family member shared it with her. I always think it's creepy when something shows up on my News Feed after someone who isn't a Facebook friend of mine posts on the timeline of one of my friends. Sometimes creepy and sometimes beneficial when you get a yummy new recipe!

Ingredients:

3 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar (packed)
1tablespoon flour
1/2 teaspoon cinnamon
3/4 cup soft butter or margarine
1-1/2 cup white sugar
1 teaspoon vanilla
4 eggs
1 cup (8 oz.) sour cream
2 cups fresh or frozen blueberries (rinsed and drained)

Process:

• Sift together 3 cups flour, baking powder, baking soda, and salt then set aside. 
• Combine brown sugar, tablespoon flour and cinnamon in a small bowl and set aside. 
• Cream softened butter or margarine very well then add sugar and cream together then add vanilla and mix. 
• Add eggs, one at a time, mixing thoroughly after each addition. 
• Add flour mixture to creamed butter and sugar mixture a little at a time, mixing thoroughly.
• Last slowly blend sour cream into batter until well blended. 
• Preheat oven to 350 degrees. Grease bundt pan. 
• Spread 1/3 batter in pan, then 1 cup blueberries, top with 1/2 of brown sugar mixture. 
• Repeat process one more time then top with last 1/3 of batter. 
• Bake 60 minutes or until it tests done. 
• Cool in pan 5 to10 minutes then remove from pan onto wire rack. 
• Serve with a glaze of 1 cup powdered sugar and 2 to 3 tablespoons of milk or sprinkle with powdered sugar. I usually do the sprinkled sugar because it is easier.