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Title: Timmer's Blueberry Coffee Cake
Categories: Dessert Fruit
Yield: 1 Cake
| 1/2 | c | Butter or margarine,softened |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Sour cream (lite or regular) |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | c | Fresh blueberries |
| FILLING LAYER | ||
| 1 | c | Brown sugar |
| 1 | c | Chopped walnuts or pecans |
| 1 | ts | Cinnamon |
In mixing bowl, beat margarine, sugar and vanilla until light and fluffy with electric mixer. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Sift together flour, soda and salt. Add to creamed mixture and beat well. By hand, fold in blueberries. Spread half of mixture in greased 9 x 13-inch pan. Mix together the brown sugar, nuts and cinnamon. Sprinkle half of the brown sugar mixture over the batter. Dollop remaining batter on top; gently spread. Sprinkle remaining brown sugar mixture. Bake 45-50 minutes at 350(F) degrees.
From Julie Timmer, in "Favorite Recipes" of the Rebecca Guild, McGrath Memorial Congregational Church, Muskegon, MI. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 08-21-98 (20:42) The Neverending Bbs (286) Fido-Natio
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