www.BlueHarvestFarms.com

985-809-9967 • HWY 21 • Covington

Blueberry Coffee Cake
From Peggy Stanford

3 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/4teaspoon salt
1/4 cup light brown sugar, packed
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup butter (1-1/2 sticks)
1-1/2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 cup sour cream
2 cups fresh blueberries
1 cup confectioners’ sugar
1 to 2 tablespoons milk

Sift 3 cups of flour with baking powder, baking soda, and salt; set aside. Combine brown sugar with 1 tablespoon flour, the cinnamon and nutmeg. Set aside.

In mixer bowl with mixer at medium speed, combine the butter with granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour mixture alternately with sour cream, starting and ending with flour.

Turn one-third of batter into a greased and floured or Pam-sprayed 10-inch tube cake pan, spreading evenly. Sprinkle with half the blueberries and half the brown sugar mixture. Repeat layering of one-third of batter, and half the blueberries and brown sugar. Add final layer of batter.

Bake at 350 degrees for 60 minutes or until knife inserted in center of cake comes out clean. Cool for 20 minutes.

Combine confectioners’ sugar with milk until smooth. Drizzle over cake.

Makes 10 to 12 wedges.
If desired, serve with whipped cream on the side.