Blueberry Sour Cream Coffee Cake

Huge hit with the other families on our recent Tahoe trip!  Layers of brown sugar and pecan topping give this coffee cake a special crunch factor.  The sour cream and blueberries ensure that it is also very moist.

Ingredients:

Coffee Cake:

1/2 cup butter

1 3/4 cups sugar

2 eggs

1 1/2 cups sour cream

1 tsp vanilla

2 1/4 cups all-purpuse flour, divided

1/4 tsp salt

1 tsp baking powder

1 cup fresh or frozen blueberries

Filling/Topping:

1 cup brown sugar

1/2 cup chopped pecans

1 tsp ground cinnamon or candied ginger

1/4 cup melted butter

Preparation:

• Preheat oven to 350.  Butter a spring form pan
• Combine 1 3/4 cups flour, salt and baking powder in a large bowl
• Cream together butter and sugar until light and fluffy.  Beat in the eggs, then the sour cream and vanilla.  Whisk in the flour mixture.
• Mix remaining 1/2 cup flour, brown sugar, pecans, melted butter, and cinnamon or ginger.
• Pour half the batter into the spring form pan.  Sprinkle blueberries over the batter.  Sprinkle half of the topping on the batter.
• Add remaining batter and top with remaining topping mixture.
• Bake for 75 minutes, or until cake a tester comes out clean.