Got Blueberries? (Cake Recipe) (Pictures Added)

I've been making this really simple, really good coffee cake every summer for more years than I can count.  I just took two out of the oven & thought I'd share the recipe.  I make two at a time so I can freeze one and give the other one away.  Make this cake while blueberries are in season or on sale.

BLUEBERRY COFFEE CAKE

1/2 cup butter, softened (do use butter)

1 cup sugar

2 eggs

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 carton (8 oz.) sour cream (use "full fat," not non-fat)

1 tsp. vanilla

1 cup fresh (or frozen) blueberries  (I use fresh, and I use more than one cup)

1 Tbsp. sugar (I use a bit more)

1 tsp. cinnamon 

Powdered sugar for dusting

In a large bowl, cream butter.  Gradually add sugar & beat until light.  Add eggs one at a time, beating well after each.

Add baking powder & baking soda to the bowl, but don't mix in by themselves.  Gradually start adding flour, mixing everything in together.  

Add sour cream & vanilla, mixing until blended.  Scrape bowl sides if needed.

Generously grease (I use Crisco shortening) and flour a 10" Bundt pan.  Be sure to get down into all the indentations of the pan so the cake releases later. 

Add a little less than half of the batter to the bundt pan, smoothing it into an even layer.  Sprinkle blueberries on top of batter, making an even layer (can use more than the 1 cup).  Mix sugar & cinnamon in a small bowl & sprinkle mixture on top of blueberries (I make a generous layer on the berries).  

Spoon remaining batter evenly over the sugared berries.  Smooth into an even layer, making sure all the berries are covered and the batter touches the sides of the pan.

Bake at 350 for 45 - 50 minutes (mine always take 50 minutes), or until golden on top and a skewer tests cleanly.  

Cool in pan for 10 minutes and then remove cake and place onto a rack to cool completely.  Sprinkle with powdered sugar before serving.  

Can freeze the baked cake (I do it without the sugar on top).  Defrost on the counter before serving, and then top with sugar.  

This coffee cake is almost like a pound cake, but it has the layer of blueberries & cinnamon-sugar inside.  Whenever I take it anywhere, I'm always asked for the recipe.

Couldn't find the camera before! 

Here's the cake.  It's not sugared because it's still cooling.  I didn't want to cut into it, but you can see where the blueberry/sugar layer will be:

Wow Summer!  That looks wonderful - the rec. went into "my recipe box" already.

You will not regret it, Debbie! 

If you grease the pan real well, the cake comes out looking like that every time.  I've never had it fail. 

I've served this for dessert with vanilla ice cream or whipped cream on top.

 I've got everything but the sour cream and the blueberries . . . and I'm going to the store in a few minutes . . . and they have blueberries on special . . . . 

Oh yum...this sounds wonderful...blueberries are my favorites for most anything.  This recipe sounds a lot like a muffin recipe I have, except the muffin one has the berries mixed into the batter.

Looks good!  I just made some fresh blueberry lemon bars!  Let's see if I can get a picture later when I cut them.