Dee Ann Rainwater Recipe

Blueberry Coffee Cake

By Dee Ann Rainwater Drainwater


I just joined and this is the season for blueberries, any way you want them! I love coffee cakes, so I thought what better way to combine two of my favorites in July! Hope you enjoy this too.


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

1 c
butter, softened
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2 c
sugar
3
eggs
2 c
all purpose flour
1 tsp
baking powder
1/2 tsp
salt
1 c
sour cream
1 1/2 tsp
vanilla extract
PECAN MIXTURE LAYERED WITH BLUEBERRIES
2 Tbsp
sugar
1 c
pecans, in pieces
1 tsp
cinnamon
1 1/2 c
blueberries, fresh or frozen
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Directions Step-By-Step

1
Preheat oven to 350 degrees/ Grease and flour bundt pan. Cream butter. Add sugar – beat until fluffy. Add one egg at a time, beating after each. Add flour mixture (flour, baking powder, salt) beating until smooth. Fold in sour cream and vanilla. Combine remaining sugar, pecans and cinnamon. Place 1/3 of batter into the bundt pan. Place a layer of blueberries then pecan mixture. Alternate these layers until all is used up. End with filling on top (pecan mixture).

Bake 1 hour and 15 minutes or until done.
2
For those who don't love nuts, pecans can be omitted and it's all the same directions and equally delicious!

About this Recipe

Course/Dish: Other Breakfast, Cakes
Other Tag: Quick & Easy
Hashtags: #coffee, #blueberry