Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 2 cups fresh blueberries (or quick frozen blueberries without sugar)
• 1 1/2 cup sugar
• `1/2 cup chopped pecans
• 1 cup (2 sticks) butter, softened at room temperature
• 1 tsp. vanilla extract
• 2 large eggs
• 2 1/2 cups self-rising flour
• 1/8 tsp. cinnamon
• 1 cup sour cream
• Glaze:
• 1 cup confectioners' sugar
• 1 1/3 to 2 Tbsp. milk or water
• 1/4 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees. Grease and lightly flour a 13 × 9 × 2 inch baking pan.

2. In medium bowl, combine blueberries, 1/4 cup sugar and pecans. Mix well and set aside.

3. In large bowl, cream together the remaining 1 1/4 cups sugar, butter and vanilla. Add eggs, one at a time, beating well after each addition. Add flour, cinnamon and sour cream. Mix well.

4. Spread about two cups of batter in the prepared pan. Spoon blueberry mixture over the batter. Drop remaining batter by tablespoon over filling. The Blueberry filling doesn’t need to be completely covered with batter.

5. Bake for 40 to 45 minutes until a wooden pick comes out clean when inserted in center of coffeecake. Allow to cool slightly on a rack.

6. To make glaze: Combine all ingredients, and beat until smooth. Drizzle over cooled coffeecake.

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