Every year when blueberries are at their peak, I bake this fabulous coffee cake. Bursting with flavor, this moist cake will please everyone. I prefer fresh blueberries, but frozen works as well. A special thanks to Ruby (RIP) for sharing this recipe back in 1971.

Blueberry Sour Cream Coffee Cake

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 ½ sticks butter, softened
1 ½ cups sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
1 5/8 cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 cups blueberries, fresh or frozen (thawed)
1 Tablespoon flour
½ cup brown sugar
1 teaspoon cinnamon
½ cup chopped pecans

Directions

Preheat oven to 350 degrees.
Grease and flour a 9X13 glass pan.
Beat the butter and sugar until light and fluffy.
Add the eggs and beat until mixed.
Add the sour cream, almond extract, flour, baking powder and salt. Beat until well blended.
Sprinkle the blueberries with 1 Tablespoon flour and swish around until the berries are covered.
Fold them into the batter and spoon batter into the prepared pan. Spread batter until even.
Mix the brown sugar, cinnamon and pecans together and sprinkle over the batter.
Bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
10. Cool completely, cover and refrigerate until ready to serve.