1 1/3 cups sugar, divided
1/3 cup butter or margarine
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy sour cream
3 eggs, lightly beaten
1 teaspoon vanilla
1 tablespoon cinnamon
1-1/2 cups fresh or frozen blueberries
1/4 cup chopped walnuts


1. Preheat oven to 375 F.
2. Grease a 6 x 12-inch baking pan.
3. In the large bowl of a mixer, cream 1 cup sugar and butter. In another large bowl stir together flour, baking powder, baking soda and salt. In a small bowl, blend together eggs, sour cream and vanilla. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, mixing batter just until blended.
4. Pour half the batter into the prepared pan and spread evenly. Combine the remaining sugar and cinnamon in a small bowl. Sprinkle with 2 tablespoons of the cinnamon sugar. Spoon on the remaining batter and spread evenly. Scatter blueberries and walnuts over top of batter and sprinkle with remaining cinnamon sugar
5. Bake for 40 to 45 minutes or until toothpick inserted near center comes out clean. Serve warm or room temperature.

Recipe courtesy of the North American Blueberry Council.

This scrumptious snack's secret lies in the cinnamon sugar. Without it the cake wouldn't be the same. Serve the cake warm with vanilla ice cream for a special treat.

Blueberry-Cinnamon Coffee Cake
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