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Hanley's Helpful Hints

 


This week’s recipe sounds like a great treat to have with a cup of coffee. I found it in the April/May 2020 “Taste of Home” magazine.

Blueberries and Cream Coffee Cake

1 cup butter, softened

2 cups sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup fresh or frozen unsweetened blueberries

1/2 cup packed brown sugar

1/2 cup chopped pecans, optional

1 teaspoon ground cinnamon

1 tablespoon confectioner’s sugar

In a large bowl, cream butter and sugar until fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream. Fold in blueberries. Spoon half of batter into a greased and floured 10-inch fluted tube pan. In a bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture. Cut through batter with a knife to swirl the brown sugar mixture. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

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