Numbers down!

If you recall, my doctor gave me three months to get my blood sugar, A1C and weight down. Last week I had the check-up and although the numbers were above normal, my weight was down seven pounds (it should have been 27 by the way I watched my carbs!).She said that I was on the right track, so didn’t need to be on medication and she would see me in six months. Of course, I celebrated by going to Baker’s Square and having a piece of pie! The big test will be the holidays. I made a Blueberry coffee cake when I served circle on Saturday. They requested that I print the recipe. It comes from a Lutz Wing/FCH cookbook and was submitted by Kay Sandersfeld. It says to bake it in a bundt/tube pan. I used a 9x13 pan, so it works both ways.

Blueberry Coffee Cake
3 cups unsifted flour 
​1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 tsp. vanilla
4 eggs
1 cup sour cream
2 cups blue berries
Filling:
1/4 cup light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
Glaze:
1 cup confectioners  sugar
1-2 Tbsp. milk


Preheat oven to 350 degrees. Lightly grease and flour a 10 inch tube/bundt pan or 9x13 inch pan. Sift the three cups flour with baking powder, soda and salt, set aside. In a large bowl beat granulated sugar, vanilla and butter until fluffy. Add eggs, one at a time, beat after each egg added. At low speed beat in flour mixture (in 3 additions) alternately with sour cream (2 additions). Turn 1/3 batter into prepared pan, spreading evenly. Sprinkle half the blueberries, then sprinkle on half of the brown sugar/flour/cinnamon mixture. Repeat layering, ending with a batter layer.Bake 50-60 minutes or until toothpick comes out clean. Cool on wire rack 10 minutes. Remove from pan, if using a tube/bundt pan. Mix confectioners sugar and milk until smooth, drizzle over cake.
Have a great week!