Monday, November 28, 2011

Blueberry Sour Cream Coffee Cake with Blueberry Whipped Cream

I made this cake and had extra blueberries left over, so on a whim, I came up with this blueberry whipped cream.  Yum!

1 1/2 cups butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

1 1/2 cups fresh blueberries
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
1 tablespoon powdered sugar, for dusting 

Preheat oven to 350. Grease and flour a 9 inch bundt pan.  In a large bowl, cream together the butter and sugar until fluffy.  Beat in eggs, then gently stir in the sour cream and vanilla.  Combine the flour, baking powder, and salt; stir into the batter just until blended.  Fold in blueberries.

Spoon half the batter into the prepared pan.  In a small bowl, stir together the brown sugar, cinnamon and pecans.  Sprinkle half of this mixture over the batter in the pan.  Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.  Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake for 55 minutes, or until a knife inserted into the cake comes out clean.  Cool over a wire rack.  Invert onto a serving plate, and dust with powdered sugar just before serving.

Blueberry Whipped Cream:
1 1/2 cups cool whip
1 cup blueberries
5 ounces cream cheese
2 1/2 tablespoons butter
3/4 cup white sugar
1 teaspoon vanilla

Whip all of the ingredients except the blueberries until smooth.  Pour into a bowl and mix in blueberries with a spoon.  Serve on the side with warm cake.

No comments:

Post a Comment