This recipe is from my friend Anne. Anne is amazing and I love her. She is my food twin. We understand each other on many levels. None more so than on food and treats. I have made this on many occasions. Yesterday it was for a little breakfast party. It's always a winner. Thanks, Anne.
Sour Cream Blueberry Coffee Cake1 cup butter
2 cups sugar
1 cup sour cream
1/2 t vanilla
2 cups cake flour (which I never have on hand and regular flour always turns out just fine)
1 t baking powder
1/2 cup blueberries
1/2 cup packed brown sugar
1 t cinnamon
1/2 cup chopped nuts
mix until combined
cream butter and sugar, add eggs. fold in sour cream and vanilla. sift together dry ingredients, add to wet mixture. fold in blueberries. pour 1/3 batter into greased bundt pan. sprinkle with 1/2 the filling. pour 1/3 batter over top, sprinkle remaining filling. gently swirl cake with a spatula. bake at 350 for one hour. cool and invert onto a serving platter. dust with powdered sugar. serves 12-16
~the farmgirl disclaimer~
As I have discovered over the last 6 months, baking at a higher elevation really does make a difference. This ended up needing to be baked longer than I have ever needed to bake it before. I don't know if that is because of the elevation or not, it's just what happened.