This blueberry coffee cake is delightful and delicious. You can substitute other berries if you want but we always go back to the blueberries. We use ones we pick in our yard!! This is a great dish for pot lucks or brunches, too. Can be made ahead but there’s something over the top wonderful about having this while still warm!!
1 tsp baking powder
1 stick + 2 TBSP margarine (or butter)
1 c sour cream
1 tsp baking soda
1 c sugar
Sift together 2c flour & 1 tsp baking powder. Melt 1 stick plus 2 TBSP margarine (I use butter)
Blend 1 c sour cream & 1 tsp baking soda
Mix all of the above with
1 c sugar
1/2 tsp salt
1 3/4 c blueberries
Spread batter into a well-greased and floured bundt pan or 9×13 pan. Sprinkle topping all over.
Topping: 1/2 c brown sugar
2 TBSP melted margarine (again, I use butter)
1/2 c chopped nuts (optional)
Bake @ 350 Bundt Pan: 1 hour
Bake @ 350 9×13 pan 45 min
Check out How to Freeze Blueberries if you have blueberries you want to freeze and use for baking later- no clumps!