Looking for a fruit dessert? Then check out this Blueberry Brunch Cake topped with a crunchy sugar and cinnamon crust. Rich in antioxidants, blueberries and pecans add a welcome change to this old fashioned sour cream coffee cake recipe.
1/2 cup Butter, softened
1 cup Flour
3/4 cup Sugar
1 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Sour cream
1/2 cup Brown sugar
1 tsp Cinnamon
1 cup Chopped pecans
1 cup Blueberries
1 1/2 tsp Vanilla
Oven Temp ~ 350°
Baking Time ~ 35 -
Pan Type ~ 9 inch square pan
Place butter and sugar in large mixing
bowl, cream until light and fluffy. Add the eggs and vanilla, beat together. Toss flour,
baking powder, baking soda and salt with a fork. Add alternately with sour
cream to sugar mixture. Mix until smooth.
Toss brown sugar, cinnamon and nuts together.
Pour half the Blueberry Brunch Cake batter into prepared pan. Combine the blueberries and half of the nut mix. Spread over batter, then add remaining batter. Top with remaining half of nut mixture. Bake cake until toothpick inserted into the middle comes out clean.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!