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.
all purpose flour
1 1/2 tsp
PECAN MIXTURE LAYERED WITH BLUEBERRIES
pecans, in pieces
1 1/2 c
blueberries, fresh or frozen
1Preheat 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.
2For those who don't love nuts, pecans can be omitted and it's all the same directions and equally delicious!