Blueberry Coffeecake

This lovely coffeecake is perfect for a weekend breakfast, brunch, or a special holiday gathering. The recipe is very easy to put together and can be made in advance and reheated when needed. I love to serve it with eggs and a breakfast meat, or quiche for a family breakfast. The recipe comes from a favorite old cookbook entitled "San Francisco A La Carte". Fabulous recipes! Blessings...

Recipe:

1/2 cup butter, softened

1 cup sugar

3 eggs

1 tsp. baking powder

1/4 tsp. salt

1 tsp. soda

2 cups unbleached flour

1 cup light sour cream (I've also used plain, low-fat yogurt)

2 cups fresh or frozen blueberries

Topping:

1 cup packed brown sugar

1/4 cup butter

1/4 cup unbleached flour

1. Cream butter and sugar in a large bowl of an electric mixer. Add eggs, baking powder, salt, and soda and mix until combined.

2. Alternating, add flour and sour cream; 1/4 flour and 1/3 sour cream until combined.

3. Gently stir in blueberries with a wooden spoon or spatula.

4. Pour into a well-buttered 9 x 13-inch baking pan.

5. For the topping: Cream brown sugar and butter; add flour to get a semidry, lumpy mixture. Sprinkle on top of the batter.

6. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.

Yield: 12 servings

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