a really delicious and really unhealthy sunday coffee cake. i have no idea where i got this recipe from, but that was about thirty years ago and it’s been a family favorite ever since. the cooking time is a little longer if you use frozen berries.
*ingredi
°1 c
°2 c white sug
°2 e
°1 c sour cre
°1 teaspoon vanilla extra
°1 ⅝ cup all-purpose flo
°1 teaspoon baking powd
° ¼ tsp sa
° 1 cup fresh or frozen blueberri
° ½ cup brown sug
° 1 teaspoon ground cinnam
° ½ cup chopped peca
° 1 tablespoon icing sugar for dusti
* step by
preheat oven 350 degrees f . butter and flour a 9 inch bund
in bowl, cream butter and sugar to light and fluffy. beat in eggs one at a time, & stir in sour cream / vanilla. blend flour, baking powder also salt; stir to batter to mixed. stirring in blueberries. t pan.step :ngnsonareslterurctamggarbutterents:stir to batter to mixed. Stirring in blueberries.
Pour half of batter to prepared pan. In bowl, mix brown sugar, cinnamon // pecans. Sprinkling half of this mix on batter in pan. Spoon the remaining batter on top, then sprinkle the rest of the pecan mixture. Using a knife or thin spatula to swirl sugar layer to the cake.
Bake 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in pan on wire rack. Invert onto a serving platter and pat firmly to remove from skillet. Sprinkling with icing sugar just before serve .
Enjoy !