Blueberry coffee cake #2

Yield: 12 Servings

Measure Ingredient
1 cup Packed brown sugar
¼ cup Softened butter
2 teaspoons Cinnamon
¾ cup Granulated sugar
¾ cup Softened butter
1 Egg
1 cup Sour cream
1 teaspoon Vanilla
2 cups All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
2 cups Fresh blueberries

TOPPING

CAKE

From: Patricia Anne Belanger <cookie@...> Date: Mon, 5 Aug 1996 10:32:55 -0700 To make the topping: in small bowl, using a fork, stir together the sugar, butter and cinnamon until well combined and crumbly; set aside. To make the cake: preheat oven to 350 degrees; lightly grease a nine inch springform pan. In medium bowl using electric mixer, cream together sugar and butter until light and fluffy. Beat in egg on low speed until well combined. Stir in sour cream and vanilla. In separate bowl, stir together flour, baking powder, baking soda and salt. Gradually stir flour mixture into sugar-butter mixture until well combined. Batter will be stiff. Spoon ⅔ of cake batter into prepared pan, spreading evenly. Top evenly with blueberries. Drop remaining batter by spoonsful on top of blueberries; spread evenly to more or less cover blueberries. Sprinkle evenly with topping. Bake for 50 to 60 minutes or until well risen, golden brown and firm to touch. Let cool in pan on wire rack. Release sides of pan; place on serving plate - serve warm or cold.

I made this twice in the last week and my summer student at work said it was the very best thing he had ever eaten! EAT-L Digest 4 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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