Blueberry Coffee Cake

You can try other similar recipes, but this is the best... This recipe from my sister, Simone, has been made for many a special occasion. Sometimes you just have to overlook the butter, sugar and sour cream. Even though the cake is rich, this has not stopped most from eating a second piece.

Ingredients:

• 1 1/2 cup flour plus 2 tablespoons
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 cups sugar

• 1 cup unsalted butter (softened)
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup sour cream
• 1 cup blueberries (frozen, thawed or fresh)
• 
  
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans
• 
  
• powdered sugar

Directions:

Grease and flour a bundt or tube pan.

Cream butter and sugar until fluffy. Add eggs and vanilla and beat till light. Fold in the sour cream.

Combine the flour, baking powder and salt. Add to the creamed mixture. Beat until combined and light.

Fold in the berries.

Combine the brown sugar, cinnamon and pecans.

Spoon 1/3rd of batter into bottom of pan and spread evenly. Sprinkle 1/2 of the brown sugar mixture evenly over top of batter. Spoon another 1/3rd of the batter evenly, sprinkle the remainder of brown sugar mixture on top and finally spoon the remaining batter evenly.

Bake at 350-degrees for 55 minutes until a toothpick comes out clean from the center.

Cool completely in the pan. Invert onto a serving platter.

Before serving sprinkle with powdered sugar.

Freezes beautifully.

                                                              EASTER 2013