Blueberry Coffeecake - cooking recipe

Ingredients

3 c. unsifted flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. light brown sugar, packed
1 Tbsp. flour
1/2 tsp. ground cinnamon
3/4 c. butter or margarine, softened
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs
1 c. sour cream
2 c. washed blueberries
1 c. confectioners sugar
1 to 2 Tbsp. milk

Preparation

Lightly grease and flour a 10-inch tube pan.
Preheat oven to 350\u00b0.
Sift 3 cups flour with baking powder, soda and salt; set aside.
In a small bowl, combine brown sugar with 1 tablespoon flour and cinnamon; mix well.
Mix at medium speed in a large bowl.
Beat butter, granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition.
At low speed, beat in flour mixture (in 3 additions) alternately with sour cream (in 2 additions), beating until combined.
Turn 1/3 of batter into prepared pan, spreading evenly.
Sprinkle with half the blueberries and half the brown sugar mixture.
Repeat layering of remaining batter, blueberries and brown sugar mixture.
Bake 60 minutes or until inserted toothpick comes out clean.
Cool in pan on wire rack 20 minutes.
Gently remove from pan. Mix confectioners sugar and milk until smooth; drizzle over cake when cooled.