BLUEBERRY-SOUR CREAM COFFEECAKE
This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn't call for powdered sugar, but I like to sprinkle that on coffeecake.
Provided by VickyJ
Categories Breakfast
Time 40m
Yield 16 squares, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Spray an 8x8-inch cake pan with butter-flavored cooking spray.
- In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
- In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
- Make a well in the center of the dry ingredients; pour in the liquid.
- Stir well to combine.
- Fold in the blueberries.
- Spread batter evenly into prepared cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
- Place pan on a wire rack to cool.
- Serve warm or room temperature.
Nutrition Facts : Calories 230.9, Fat 7.1, SaturatedFat 2.8, Cholesterol 32.7, Sodium 272.6, Carbohydrate 38.1, Fiber 1.2, Sugar 22.4, Protein 4
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