I had some blueberries and sour cream to use up, because 1 cup containers were hard to find, and I had used half for Swedish Meatballs. So, I tried a new recipe for blueberry coffee cake. The directions called for sprinkling half of a cinnamon-sugar mixture over half the batter and sprinkling the rest on top.
My first mistake was putting more than half in the bundt pan, so when I added the rest of the batter, I had a hard time spreading what was left over the cinnamon-sugar covered batter. My second mistake was wearing a top with drooping sleeves. It is a wonder, I didn’t get flour or batter on them. I didn’t discover the other problem until I baked the coffee cake, let it cool and turned it upside down to show off the pretty molded form left by my bundt pan. Unfortunately, more than half the cinnamon sugar fell off the cake onto the plate. Now I know why the recipe called for dusting the top with powdered sugar. I have listed the ingredients below with my revised directions. If you use Stevia, I recommended adding 1/2 tsp. baking powder, so cake will rise better. I’ve found cakes made with Splenda or Stevia don’t rise well unless I add a little more baking powder.) If your frozen blueberries are crusted with frost like mine were, rinse them first.
1/3 cup butter or margarine, softened (Imperial tastes more like butter)
¾ cup sugar (can substitute ¼ cup of Stevia for ¼ cup sugar, but add ½ tsp. baking powder)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup reduced fat sour cream (if you can get it, my store had regular in 2 cup containers)
1 cup fresh or frozen blueberries
3 tablespoons sugar to mix with cinnamon
2 tsp. cinnamon
Preheat oven to 350.
You can use beaters to soften the butter or margarine in a large bowl. Add sugar and beat until mixed. Add eggs and vanilla and mix well. Mix flour, baking powder, soda, and salt (I put that in a sifter instead of dirtying another bowl) and then add to mixture alternately with sour cream. Fold in berries.
Spray (or grease and flour) a 10-cup tube pan. Spread half the batter in pan. Sprinkle with a mixture of cinnamon and sugar. Spread the rest of the batter over that. Bake 40-50 minutes or until a toothpick stuck in the middle comes out clean. Cool pan on wire rack for 10 minutes. Unmold on a plate and sprinkle with powdered sugar.
Nutrients (for 14 servings) 197 calories, 7 gm. fat, 47 mg. cholesterol, 30 gm. carbohydrates, and 223 mg. sodium.
If you use Stevia, subtract 13 calories and 3 gms. carbohydrate.