Blueberries & Cream Coffee Cake

This cake is so delicious—and easy! We love it for breakfast or dessert. —Susan Ober, Franconia, NH

Prep: 20 min. • Bake: 55 min. + cooling Makes: 12 servings

1 cup butter, softened

2 cups sugar

2 large eggs, room temperature 1 tsp. vanilla extract

13/4 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup sour cream

1 cup fresh or frozen unsweetened blueberries 1/2 cup packed brown sugar 1/2 cup chopped pecans, optional 1 tsp. ground cinnamon

1 Tbsp. confectioners’ sugar

1. In a large bowl, cream butter and sugar until fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream. Fold in blueberries.

2. Spoon half of batter into a greased and floured 10-in. fluted tube pan.

In a bowl, combine the brown sugar, pecans if desired, and cinnamon. Sprinkle half over the batter. Top with remaining batter; sprinkle with remaining brown sugar mixture.

Cut through batter with a knife to swirl the brown sugar mixture.

3. Bake at 350° for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Just before serving, dust with confectioners’ sugar.

NOTE If using frozen blueberries, use without thawing to avoid discoloring the batter.

1 SLICE 428 cal., 20g fat (12g sat. fat), 76mg chol., 233mg sod., 60g carb. (45g sugars, 1g fiber), 4g pro.