Fresh Blueberry Coffee Cake

Recipe by Pam-I-Am
READY IN: 1hr 20mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
  • Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
  • Spoon half of the batter into the greased bundt pan or 2 loaf pans.
  • Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
  • Spoon the remaining batter on top. Sprinkle with chopped peacans.
  • Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
  • Glaze: Combine ingredients and mix well.
  • Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
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