Sunday, February 10, 2008

Sour Cream Blueberry Coffee Cake

I like to make this recipe and then freeze individual portions to heat and eat on weekday mornings when you just want something sweet. It's so good, and really pretty easy to make!

1/2 C sugar
1 t cinnamon
1/4 C butter
1/2 C pecans (optional)

2 c flour
1 t baking powder
1 t baking soda
dash of salt
1/2 c butter
2 eggs
1 c sugar
1 c sour cream
1 t vanilla
2 c fresh or frozen blueberries (if frozen rinse first)

Combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly. Add nuts if desired. Refridgerate topping for 30 min. Mix together flour, baking powder, soda, and salt. Set aside. Beat butter and sugar in large bowl. Add eggs, sour cream and vanilla. Mix well. Add dry ingredients and mix well. Fold in blueberries. Pour into greased 9X13 and sprinkle toppin mixture over batter. Bake at 350 degrees for 40-45 minutes.

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