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COFFEE CAKES:
Fresh Blueberry Coffee Cake
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Fresh
Blueberry Coffee Cake |
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Great morning
treat for a houseful of guests...
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1¼
cups |
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fresh blueberries |
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1
1/3 cups |
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granulated sugar, divided |
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2
Tbs |
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flour or cornstarch |
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½
cup |
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butter, softened |
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2
large |
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eggs |
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2
cups |
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flour |
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½
tsp |
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salt |
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1
tsp |
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baking powder |
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8
oz |
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sour
cream |
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1
tsp |
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vanilla or almond extract |
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½
cup |
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chopped pecans
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GLAZE: |
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¾
cup |
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powdered sugar |
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1
Tbs |
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warm
water |
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1
tsp |
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vanilla or almond extract |
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1 |
Preheat oven
to 350 degrees F. Grease tube pan. |
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2 |
In a small
saucepan, combine blueberries, 1/3 cup sugar and
flour. Cook over medium heat 2-3 minutes, or
until thick. Stir constantly and set aside. |
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3 |
Cream butter
and sugar. Add eggs one at a time, beating well
after each. |
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4 |
Combine
flour, salt and baking powder. Add to creamed
mixture alternately with sour cream. Add
flavoring. |
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5 |
Spoon half
of mixture into prepared pan. Spoon half of
blueberry mixture into pan. Add remaining
batter, then blueberries. Swirl with a knife
gently. Sprinkle with pecans. |
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6 |
Bake 50
minutes. Let stand 5 minutes before removing
from pan. Place on a serving dish. |
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7 |
Prepare
glaze: Mix glaze ingredients well. Drizzle over
top of cake. |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Nice flavor. We over-baked it a
little bit, so BE CAREFUL on the time. You want it to be moist and
not dry."
-Boulder, CO
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