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!
