Prep 10 mins
Cook 30 mins
This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn't call for powdered sugar, but I like to sprinkle that on coffeecake.
- Preheat oven to 350°.
- Spray an 8x8-inch cake pan with butter-flavored cooking spray.
- In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
- In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
- Make a well in the center of the dry ingredients; pour in the liquid.
- Stir well to combine.
- Fold in the blueberries.
- Spread batter evenly into prepared cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
- Place pan on a wire rack to cool.
- Serve warm or room temperature.
This was just okay for me. I followed the recipe exactly. Perhaps it was the nutmeg - so it could just be a personal taste thing. My family seemed to enjoy it and it did bake up nicely.
if i could give this 10 stars I would! I had fresh blueberries to use and everything else this recipe called for on hand and it is delicious. My men (hubby and 2 year) loved it, definetly a keeper! I also baked for an additional 10 minutes. Thanks for the great recipe!
This was pretty good. I don't love the texture of the cake...a little "rubbery" to me. I used wild maine blueberries which made for a more intense flavor. I also topped it with a brown sugar & oat topping then drizzled a glaze made from the blueberry juice & confectioners sugar. Dressed it up a bit. I'd make it again.