Cooking web notes

Blueberry Coffee Cake

3 cups unsifted flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream
2 cups fresh or frozen blueberries

Lightly grease and flour a 10" round tube pan. Preheat oven to 350 degrees. Sift 3 cups of flour, baking soda, baking powder and salt together in a large bowl; set aside. In a small bowl, combine brown sugar with 1 teaspoon of flour and cinnamon, stirring to mix the ingredients.

In a large bowl, beat the softened butter, granulated sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well between each addition. At low speed, beat flour mixture alternating with sour cream into the mixture. Pour 1/3 of the batter into the baking pan. Sprinkle half of the blueberries and half of the brown sugar mixture; repeat layers.

Bake in a preheated 350 degree oven for 50-60 minutes. Cool for 20 minutes in the pan before removing the cake. You can glaze the top of the cake if desired.