Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    c sugar

  • 2

    sticks unsalted butter

  • 2

    eggs beaten, lightly

  • 1

    c sour cream

  • 1

    T vanilla Extract

  • 2

    c flour

  • 1

    T B powder

  • ¼

    t salt

  • 1

    13 oz stonewall kitchen wild blueberry jam

  • You can also use fresh blueberries

Directions

Cream together sugar, butter, until light and fluffy. Add eggs blending well and then add the sour cream and vanilla. Mix until combined.In a bowl, whisk together flour, baking powder, and salt. Gently fold in flour mixture into the batter. Reserve 1/2 of the batter and mix with 3/4 of the jar of blueberry jam. Set aside. Pour remaining batter into prepared pan and create a slight "trough" through the batter with a spatula. Gently spoon the blueberry mixture into the batter trough. Pour remaining batter over the jam and smooth the top. Butter 10" bundt pan Bake 350 60 min. Check with toothpick and make sure it comes out clean. Cool on wire for at least 30 min. You can also make a crumb topping with brown sugar, butter and nuts.


Nutrition

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