Sour Cream Blueberry Coffee Cake

I made this Sour Cream Blueberry Coffee Cake for my Bible study and it was to die for!

I had to flip it out of the pan right after pulling it out of the oven, so it fell apart a little! I recommend letting it cool a bit before turning it out if you have the time!

But trust me, the broken apart cake didn't deter anyone from having seconds!!

Sour Cream Blueberry Coffee Cake

1 c. butter, softened

1 1/2 c. sugar

2 eggs

1 c. sour cream

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda



1 1/2 c. frozen blueberries

Topping:

1/4 c. sugar

1 tsp. cinnamon

1 c. walnuts, chopped

Preheat oven to 350 degrees. Grease a bundt pan.

In a mixing bowl, beat together butter, sugar, eggs, sour cream and vanilla.

In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to wet. Fold in the blueberries.

Pour 3/4 of the batter into the pan. In a small bowl prepare topping: mix sugar, cinnamon and walnuts. Pour 3/4 of topping on batter in the pan.

Top with remaining batter and topping. Bake 45 minutes or until a knife inserted in the center comes out clean.

** I recommend letting it cool a bit before turning it out onto a platter!