Now that we have a working oven again, I’m back to my usual baking antics. This was inspired by a pint of fresh blueberries and a partial container of light sour cream in our refrigerator. I turned it into a coffee cake because I don’t have any muffin tins in my rented kitchen.
Blueberry Sour Cream Coffee Cake
1/2 cup butter
1 cup white sugar
1/2 cup sour cream (I used light)
1 tsp vanilla
1/2 tsp baking powder
pinch of salt
3/4 cup all-purpose flour
1 cup fresh or frozen (not thawed) blueberries
1/3 cup brown sugar
1/2 cup chopped pecans
1/2 tsp ground cinnamon
Cream butter and sugar.
Stir in sour cream and vanilla. Gradually stir in dry ingredients of baking powder, salt, and flour.
Gently fold in blueberries. Poured into a greased and floured baking dish. I used a 9×9 square dish. The batter will be thick.
Blend together brown sugar, pecans, and cinnamon.
Sprinkle the mixture over the batter in the baking dish.
Bake for about 50 minutes or until lightly golden brown. This is great warm out of the oven or at room temperature.