Blueberry Sour Cream Coffee Cake - cooking recipe

Ingredients

1 cup butter or 1 cup margarine, softened
2 cups sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1 pint fresh blueberries, rinsed, stems removed

Preparation

Preheat oven to 350\u00b0F.
Grease and flour a bundt or tube baking pan and set aside.
Mix together butter and sugar until smooth; add eggs, mixing until well blended.
In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
Pour batter into bundt pan, and bake at 350\u00b0F for 1 hour or until a toothpick inserted is removed clean.
Cool cake before removing from pan.
To remove, invert over plate, and tap pan.
Serve on plate garnished with blueberry syrup, if desired.