Blueberry Sour Cream Coffee Cake

Directions Instructions Checklist

Step 1

Preheat the roaster to 350 degrees F( 175 degrees C). Grease and flour a 9 inch Bundt visage.

Step 2

In a large coliseum, cream together the adulation and sugar until light and etherealBeat in the eggs one at a timealso stir in the sour cream and vanilla. Combine the flour, incinerating greasepaint, and swab; stir into the batter just until blendedFold in blueberries.

Step 3

ladle half of the batter into the set visage. In a small coliseumstir together the brown sugar, cinnamon and pecans. Sprinkle half of this admixture over the batter in the visageladle remaining batter over the top, and also sprinkle the remaining pecan admixture over. Use a cutter or thin spatula to swirl the sugar subcaste into the cutlet.

Step 4

Singe for 55 to 60 twinkles in the preheated roaster, or until a cutter fitted into the crown of the cutlet comes out clean. Cool in the visage over a line rack. Invert onto a serving plate, and valve forcefully to remove from the visageDust with confectioners ’ sugar just before servingEnjoy!

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