Blueberry Sour Cream Coffee Cake So Tasty

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Blueberry Sour Cream Coffee Cake

"One really delicious and simply bad Sunday espresso cake. I haven't any idea wherein I were given this recipe from but it became approximately thirty years in the past and has been a own family favourite for the reason that. The bake time is a bit longer if you're the usage of frozen berries."

Ingredients :

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup bitter cream
1 teaspoon vanilla extract
1 five/eight cups all-reason flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
half cup brown sugar
1 teaspoon floor cinnamon
half of cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H20M

Preheat the oven to 350 tiers F (175 degrees C). Grease and flour a 9 inch Bundt pan.
In a huge bowl, cream together the butter and sugar till mild and fluffy. Beat inside the eggs one by one, then stir inside the bitter cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter simply until blended. Fold in blueberries.
Spoon half of of the batter into the organized pan. In a small bowl, stir collectively the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter inside the pan. Spoon ultimate batter over the pinnacle, after which sprinkle the ultimate pecan combination over. Use a knife or skinny spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes inside the preheated oven, or until a knife inserted into the crown of the cake comes out smooth. Cool in the pan over a cord rack. Invert onto a serving plate, and tap firmly to put off from the pan. Dust with confectioners' sugar simply earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it flippantly, and make smooth-up less difficult.

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