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It seems all we have been able to get is rain sprinkles, I do hope one of these days we get a good 1-2 inch rain shower! My flowers need rain desperately. At least it is supposed to warm up so perhaps I can get my window boxes planted. I want to have my four year old great granddaughter Lydia over to help me plant. That should prove interesting, she loves to be outdoors.
I don’t do as much baking as I used to but Pa Lloyd had a birthday and I had a supply of blueberries on hand so I made a blueberry coffee cake. It should have lasted the two of us much longer than it did. I am sharing the recipe with you, hope that you will like it too. It did not need any glaze or even a sprinkle of powdered sugar.
Blueberries and Cream coffee cake
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
1 cup fresh blueberries
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1 tsp. cinnamon Mix together and set aside.
In a large bowl, cream butter and sugar until fluffy, about 5 minutes, add eggs, one at a time beating well after each, beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in blueberries. Spoon half of batter into a prepared tubed (like a Bundt pan) , then sprinkle on half of the streusel mixture, then rest of cake batter, lastly the last half of the streusel mixture. Cut through the batter with a knife to swirl the brown sugar mixture. Bake in a preheated 350 degree oven for 55-60 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes then remove from pan to a wire rack to cool completely. You can dust with powdered sugar before serving if you wish.
Have a great week and stay safe!