Recipe - Blueberry Coffee Cake 2

TOPPING
1 cup Packed brown sugar
One fourth cup Softened butter
2 teaspoon Cinnamon

CAKE
Three fourths cup Granulated sugar
Three fourths cup Softened butter
1 Egg
1 cup Sour cream
1 teaspoon Vanilla
2 cup All purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
2 cup Fresh blueberries

From: Patricia Anne Belanger cookie@CWCONNECT.CA

Date: Mon, 5 Aug 1996 10:32:55 0700
To make the topping: in small bowl, using a fork, stir together the sugar,
butter and cinnamon until well combined and crumbly; set aside. To make
the cake: preheat oven to 350 degrees; lightly grease a nine inch
springform pan. In medium bowl using electric mixer, cream together sugar
and butter until light and fluffy. Beat in egg on low speed until well
combined. Stir in sour cream and vanilla. In separate bowl, stir together
flour, baking powder, baking soda and salt. Gradually stir flour mixture
into sugarbutter mixture until well combined. Batter will be stiff. Spoon
2/3 of cake batter into prepared pan, spreading evenly. Top evenly with
blueberries. Drop remaining batter by spoonsful on top of blueberries;
spread evenly to more or less cover blueberries. Sprinkle evenly with
topping. Bake for 50 to 60 minutes or until well risen, golden brown and
firm to touch. Let cool in pan on wire rack. Release sides of pan; place
on serving plate serve warm or cold.

I made this twice in the last week and my summer student at work said it
was the very best thing he had ever eaten!

EATL Digest 4 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.