Love those Blueberries!
Today’s recipe is a new one I just made for a ladies gathering at church last week. It comes from Taste of Home magazine and it was a hit. The recipe uses those delicious blueberries and you can use fresh or frozen! If you use frozen, don’t thaw them first. I actually used some fresh and some frozen as I didn’t have enough fresh. I will definitely make this coffee cake again! Cake: 3/4 cup butter, softened 1 1/2 cup sugar 4 eggs tsp vanilla extract 3 cups all-purpose flour 1 1/2 tsp baking powder 34 cup baking soda 1/4 tsp salt 1 cup (8 oz) sour cream Filling: 1/4 cup packed brown sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 2 cups fresh or frozen blueberries Glaze: 1 cup powdered sugar 2-3 Tbsp milk In a large mixing bowl, cream sugar and butter, add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Spoon a third of the batter into a greased 10-inch tube pan or bundt pan. Combine brown sugar, flour and cinnamon. Sprinkle half sugar mixture over batter then half of the berries, repeat layers, top with remaining 1/3 of batter. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Combine glaze ingredients and drizzle over cake. Yield 12-14 servings Have a great week, Isn’t this weather great??
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February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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