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Fresh blueberry coffee cake

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Ingredients/Components

butter, softened - 1/2 c
sugar - 1/3 c
eggs - 2 item
salt - 1/2 tsp
cornstarch - 2 Tbsp
almond extract - 3/4 tsp
baking powder - 1 tsp
baking soda - 1 tsp
all-purpose flour - 2 c
finely chopped pecans - 1/2 c
fresh blueberries
carton commercial sour cream - 1 oz

How to make fresh blueberry coffee cake:

Combine berries, 1/3 cup sugar and cornstarch in a small saucepan. Cook over medium heat for 2 to 3 minutes or until sauce is thickened, stirring constantly. Set sauce aside.

Cream butter; gradually add 1 cup sugar, beating at medium speed with electric mixer. Add eggs, 1 at a time, beating after each.

Combine flour, baking powder, soda and salt. Add to creamed mixture, alternating with sour cream, beginning and ending with flour mixture. Stir in almond extract.

Spoon half of batter into greased 10-inch Bundt or tube pan. Spoon on 1/2 of the sauce, swirling partially through batter with a knife. Repeat with remaining batter and sauce. Sprinkle with pecans.

Bake at 350° for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert onto serving plate. Sprinkle with powdered sugar.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

2.7

Average rating: 2.7, total votes: 7

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