Preheat the oven to 350 degrees. Grease and flour a 9 inch
Bundt pan.
In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in the eggs one at a time, then stir in the sour
cream and vanilla. Combine the flour, baking powder, and
salt; stir into the batter just until blended. Fold in Blueberries.
Spoon half of the batter into the prepared pan. In a small
bowl, stir together the brown sugar, and cinnamon. Sprinkle
half of this mixture over the batter in the pan. Spoon
remaining batter over the top, and then sprinkle remaining
cinnamon mixture over that. Use a knife or thin spatula to
swirl the sugar layer into the cake.
Bake for 55 to 60 mins. in the preheated oven, or until a knife
inserted into the crown of the cake comes out clean. Cool in
the pan over a wire rack. Invert onto a serving plate, and tap
firmly to remove from the pan. Dust with confectioners' sugar
before serving.
Originally Submitted
9/1/2014
0 Out of 5 from
0 reviews
You can add this Blueberry Sour Cream Coffee Cake recipe to your own private DesktopCookbook.
