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Sunday, May 23, 2010

Blueberry Sour Cream Coffee Cake

My parents sent me this recipe and said it was fantastic!!! So I hope you all enjoy it.

1 pkg Duncan Heinz 100% whole grain blueberry muffin mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1 cup fresh blueberries
1/4 cup blueberry preserves
powdered sugar

Preheat oven to 375 degrees. Grease an 8 or 9 inch round cake pan. Rinse blueberries with cold water and drain. Combine muffin mix, sour cream, milk and eggs. Stire until just moistened. Spread half the batter in the pan.

Combine blueberries and preserves in a small bowl. Spread half the blueberry mixture on top of the batter. Spread the remaining batter over the blueberry mixture. Top with remaining blueberry mixture avoiding edges. Bake 40 - 45 minutes for an 8 inch pan or 25 to 30 minutes for a 9 inch pan or until golden.

Sprinkle powdered sugar on top and serve warm.