The best delicious Blueberry Coffee Cake #2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Coffee Cake #2 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Coffee Cake #2.
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TOPPING
1 c Packed brown sugar
1/4 c Softened butter
2 ts Cinnamon
–CAKE–
3/4 c Granulated sugar
3/4 c Softened butter
1 Egg
1 c Sour cream
1 ts Vanilla
2 c All purpose flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
2 c Fresh blueberries
From: Patricia Anne Belanger cookie@CWCONNECT.CA
Date: Mon, 5 Aug 1996 10:32:55 -0700
To make the topping: in small bowl, using a fork, stir together the sugar,
butter and cinnamon until well combined and crumbly; set aside. To make
the cake: preheat oven to 350 degrees; lightly grease a nine inch
springform pan. In medium bowl using electric mixer, cream together sugar
and butter until light and fluffy. Beat in egg on low speed until well
combined. Stir in sour cream and vanilla. In separate bowl, stir together
flour, baking powder, baking soda and salt. Gradually stir flour mixture
into sugar-butter mixture until well combined. Batter will be stiff. Spoon
2/3 of cake batter into prepared pan, spreading evenly. Top evenly with
blueberries. Drop remaining batter by spoonsful on top of blueberries;
spread evenly to more or less cover blueberries. Sprinkle evenly with
topping. Bake for 50 to 60 minutes or until well risen, golden brown and
firm to touch. Let cool in pan on wire rack. Release sides of pan; place
on serving plate – serve warm or cold.
I made this twice in the last week and my summer student at work said it
was the very best thing he had ever eaten!
EAT-L Digest 4 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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