Blueberry Coffee Cake
By: Marie Rankin
fresh or frozen
1- 1 1/2
Milk or Cream
or lemon rind to taste
Preheat over to 350 degrees.
Grease and flour a bundt cake pan.
Mix the butter and sugar together, until they are light and fluffy. (this is the wet mixture)
Add the eggs and vanilla to the wet mixture and beat again.
In a separate bowl mix the flour, baking powder, baking soda, and salt together. (this is your dry mixture)
Alternate mixing together the dry mixture and sour cream into the wet mixture. Mix together until mixture is smooth.
In a separate bowl mix together the brown sugar, cinnamon, and nuts.
Sprinkle about 1/3 of the nut mixture on the bottom of the greased bundt pan.
Mix then blueberries into the remaining nut mixture.
Add half of the batter onto the top of the nuts in the bundt pan.
Spread the blueberry mixture over the batter in the bundt pan.
Top blueberries with the remaining batter.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Carefully, remove the cake from the pan and place on serving dish.
Frost with the frosting and serve.
Melt the butter.
Add powdered sugar.
Beat in cream or milk.
Eyeball the measurements of the powdered sugar and cream or milk. The consistency should be like frosting.
Add a dash of lemon juice or lemon rind to taste.
If frosting is too thick, add more milk or cream.
If frosting is too thin, add more powdered sugar.