*Blueberry Cream Sour Coffee Cake*


°1 cup soft butter
°2 cups of white sugar
°2 eggs
°1 cup sour cream
°1 c. vanilla extract
°1 cup all-purpose flour
°1 c. chemical yeast
°¼ tsp. salt
°1 cup of fresh blueberries
°Half a cup of brown sugar
°1 c. ground cinnamon
°Half a cup of chopped American walnuts
°1 tbsp. powdered sugar for dusting

*How to make a blueberry sour cream coffee cake

Preheat oven to 350 degrees F. Grease and flour a 9-inch baking pan.
In  bowl, beat butter and sugar to light and fluffy. Beat the eggs one by one, then add the sour cream and vanilla. Mix flour with baking powder and salt; Stir into batter until blended. stir in blueberries. Pour half of batter to prepared pan.
In a small bowl, combine brown sugar, cinnamon, and walnuts. Sprinkle half of this mixture over the batter in the skillet. Spoon remaining mixture over top, then sprinkle with remaining pecan mixture.
Use a knife or a thin spatula to move the layer of sugar into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the cake crown comes out clean. Cool the mold on a wire rack.
Invert onto a serve platter & pat vigorously to removing from pan. Sprinkle with powdered sugar just before serve

Enjoy !