Blueberry Brown Sugar Coffee CakeCourse: BrunchCuisine: AmericanDifficulty: Easy
I love this recipe so do my family. It is easy to make and works perfectly as a welcome cake for new neighbors or for teachers for a morning treat or for a brunch. It is so delicious and with the hidden brown sugar it even makes it more tasty. The cake is moist and lasts for ages kept tightly in the refrigerator. Dust with powered sugar and the cake is a hit. It also works as an afternoon treat with a cup of tea.
1 cup butter,(2 sticks) softened
2 cups sugar
2 lg eggs, room temp
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 1/2 cups fresh blueberries, toss with a tablespoon of flour- shake off extra flour
1/2 cup brown sugar
1 teaspoon cinnamon
2-3 Tablespoons powdered sugar for dusting the cake once cooled
- Preheat oven to 350. Using a baking spray, grease the 10 inch bundt pan well. In a small bowl, combine brown sugar and cinnamon. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt on a piece of wax paper then add to the mixture alternating with the sour cream, beating well after each addition. Fold in the blueberries.
- Spoon or pour half the batter into the pan. Tap the pan on the counter to even the dough and release bubbles. Sprinkle the HALF brown sugar/cinnamon mix evenly over the batter. Spoon or pour the remaining batter on top and tap again. Spoon the remaining brown sugar/cinnamon on top.
- Bake for 55-60 minutes. I usually start checking after about 40-45 minutes as every oven is different. The cake is cooked once a tester comes out clean. Allow to cool in pan ten minutes. Remove to a wire rack and allow to cool completely and dust with powdered sugar.
- This is great as it is a perfect cake for brunch or dessert. It isn’t overly sweet and also works for a delicious treat in the afternoon with a cup of tea or coffee.