50+ Friends Club Cookbook
Cakes and Frosting
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Sour Cream-Blueberry Coffeecake
From the Kitchen of: Sylvia
| 1 1/2 | C | All-purpose flour |
| 3/4 | C | Sugar |
| 1 1/2 | tsp | Baking powder |
| 1/8 | tsp | Salt |
| 3/4 | C | Dairy sour cream |
| 1/3 | C | Milk |
| 1 | | Egg |
| 1 | tsp | Vanilla |
| 1 | C | Fresh blueberries* |
| TOPPING: | | |
| 1/4 | C | All-purpose flour |
| 1/4 | C | Packed brown sugar |
| 1/2 | tsp | Ground cinnamon |
| 2 | tbsp | Butter or margarine |
- Grease and flour 9-inch round baking pan. Set aside.
- For topping: In small bowl blend all ingredients until crumbly. Set
aside.
- In medium mixing bowl combine flour, sugar, baking powder, salt,
sour cream, milk, egg and vanilla. Blend on low speed of electric
mixer. Beat on medium speed 2 minutes. Fold in blueberries. Pour into
pan. Sprinkle with topping.
- Bake in preheated 350 degree F convection oven on rack 2, about 35
minutes or bake in preheated 350 degree F oven about 40 minutes, or
until wooden pick inserted in center comes out clean.
- *Or 1 cup frozen blueberries (defrost and drain thoroughly before
measuring).