Ingredients
-
1 1/2
-
2/3
-
1/4
-
1
-
3/4
-
1/3
-
1 1/2
-
1 1/2
-
-
-
-
-
-
-
Directions
Blueberry-Sour Cream Coffeecake,This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn’t call for powdered sugar, but I like to sprinkle that on coffeecake.,This was just okay for me. I followed the recipe exactly. Perhaps it was the nutmeg – so it could just be a personal taste thing. My family seemed to enjoy it and it did bake up nicely.,if i could give this 10 stars I would! I had fresh blueberries to use and everything else this recipe called for on hand and it is delicious. My men (hubby and 2 year) loved it, definetly a keeper! I also baked for an additional 10 minutes. Thanks for the great recipe!
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
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Spray an 8x8-Inch Cake Pan With Butter-Flavored Cooking Spray. |
|
3
Done
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in a Large Bowl, Combine Baking Mix, Sugar, and Nutmeg. Stir Well to Combine. |
|
4
Done
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in a Smaller Bowl, Beat the Egg Slightly, Stir in the Sour Cream, Milk & Vanilla. |
|
5
Done
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Make a Well in the Center of the Dry Ingredients; Pour in the Liquid. |
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6
Done
|
Stir Well to Combine. |
|
7
Done
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Fold in the Blueberries. |
|
8
Done
|
Spread Batter Evenly Into Prepared Cake Pan. |
|
9
Done
|
Bake For 25 to 30 Minutes or Until a Toothpick Inserted in Center Comes Out Clean. |
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10
Done
|
Place Pan on a Wire Rack to Cool. |
