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Yummy Blueberry Coffee Cake


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Alright, I have to admit, when I hear “Coffee Cake” I think of old people!  No offense…I have no idea why, but I just do!  That was until I was graced with the presence of this wonderful, delicious, scrumptious, and super moist (yep, I said moist) Blueberry Coffee Cake!  You have to try it to believe me, but I’m putting my myself out there and calling it a “WINNER”!

Let me know what you guys think!

Blueberry Coffee Cake 

  • 1 Cup Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 tsp Almond extract
  • 2 Cups self-rising flour
  • 1 Cup Sour Cream
  • 2 Cups fresh Blueberries
  • 1/2 Cup chopped pecans

Preheat your oven to 350 degrees and grease a 13 x 9 baking dish.  Cream your butter and sugar together and beat until fluffy.  Add one egg at a time and beat well after each addition.   Then mix in the almond extract.  Next, mix in your flour and sour cream, alternating them.  Pour into pan and then sprinkle your blueberries and pecans on top.  Bake 35-45 minutes depending on your oven.  I start checking mine at the 35 minute mark.  Your toothpick needs to come out clean. Then pour on your Glaze while hot (Glaze recipe below)

Glaze

  • 1 Cup powdered sugar
  • 3 tsp milk
  • 1/2 tsp vanilla

Enjoy!

Joy

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