Blueberry-Sour Cream Coffeecake

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.

• Ready In: 40 mins
• Serves: 8
• Yields: 16 squares

Ingredients

• 1 1⁄2 cups Bisquick baking mix
• 2⁄3 cup sugar
• 1⁄4 teaspoon nutmeg
• 1  large egg
• 3⁄4 cup light sour cream
• 1⁄3 cup milk
• 1 1⁄2 teaspoons vanilla
• 1 1⁄2 cups fresh blueberries (or frozen)
•  powdered sugar (to garnish) (optional)

Directions

1. Preheat oven to 350°.
2. Spray an 8x8-inch cake pan with butter-flavored cooking spray.
3. In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
4. In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
5. Make a well in the center of the dry ingredients; pour in the liquid.
6. Stir well to combine.
7. Fold in the blueberries.
8. Spread batter evenly into prepared cake pan.
9. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
10. Place pan on a wire rack to cool.
11. Serve warm or room temperature.