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Blueberry coffee cake

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Ingredients/Components

blueberries
cornstarch - 2 Tbsp
eggs - 2 item
baking powder - 1 tsp
sour cream - 1 (8
finely chopped pecans - 1/2 c
sugar
butter, soft - 1/2 c
all-purpose flour - 2 c
soda - 1 tsp
almond extract - 3/4 tsp
salt - 1/2 tsp
Cook over medium heat 2 or 3 minutes or until thickened stir continuously; set aside
warm water - 1 Tbsp

How to make blueberry coffee cake:

Combine berries, 1/3 cup sugar and 2 tablespoons cornstarch in small pan. Cook over medium heat 2 or 3 minutes or until thickened (stir continuously); set aside. Cream butter; gradually add 1 cup of sugar. Beat on medium speed; add eggs (one at a time). Beat after each egg. Combine flour, baking powder, soda and salt. Alternate with sour cream, add flour mixture with the cream butter (start and end with flour). Stir in almond extract. Spoon 1/2 of batter into a 10-inch Bundt pan or tube pan. Spoon on 1/2 of the blueberry sauce, swirl batter; repeat. Top with pecans. Bake 50 minutes at 350°. Dribble with glaze.Glaze:3/4 c. sifted powdered sugar1 Tbsp. warm water1/2 tsp. almond extract Combine all ingredients. Stir until smooth and dribble over cake.

Recipe categories: Breads, Blueberries, Coffee cakes.

Rating:

2.3

Average rating: 2.3, total votes: 4

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