Back to home
Breads & Brunches

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake
1/2 cup butter
1 cup sugar
3 eggs
1 cup sour cream
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups blueberries,(fresh or frozen)

Topping:
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 tsp. cinnamon
In a mixer fitted with a paddle, cream butter and sugar, beat in
eggs one at a time. On low speed, beat in sour cream, then flour, soda,
salt and vanilla. Fold in blueberries by hand.
In separate bowl, mix together the brown sugar and pecans and
cinnamon.

Preheat oven to 350. Spray bottom of 9X13 pan
or 9inch spring form pan. Spread half the batter on bottom of pan.
Sprinkle half the topping over batter, then spread rest of batter on
top, then the rest of the topping. If the berries were frozen, add a
little extra baking time.
Bake the 9
inch spring form pan, 55 to 60 minutes. Bake the 9X13 40 to 50 minutes.

By Cindy, February 27, 2012
  • 2
2 Comments
  • Rachel
    March 29, 2012

    Ms Cindy, everything you cook/bake looks so yummy! I think you should host a cooking class for Dani and her friends (pick me! pick me!) What do you think?! 🙂 Congrats on your precious grand-babies!

  • Anonymous
    May 18, 2012

    What a good idea, Rachel. I'm
    Cindy's Mom and I think she should
    be teaching… Betty Hodge

Leave a Reply

Your email address will not be published. Required fields are marked *

Archives
About Me
Signature
So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
Follow Us