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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Butter + 2 Tablespoons Divided, Rm. Tem
- 1 c. Sugar
- 2 lrg Large eggs
- 1 c. Lowfat sour cream
- 1 tsp Vanilla Extract
- 2 c. Flour + 1/3 C.
- 1 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2/3 c. Brown Sugar
- 1 tsp Cinnamon,Grnd
- 1 1/2 c. Blueberries,Fresh
Direcciones
- In large mixing bowl, cream 1/2 c. of the butter with electric mixer 1 minute, till blended. Gradually add in sugar and beat till light and fluffy, about 2 min. Beat in Large eggs, lowfat sour cream and vanilla 2 min more.
- In medium bowl, whisk together 2 c. of flour, baking pwdr, baking soda, and salt. Stir into creamed mix, mixing just sufficient to blend in dry ingredients. Spoon half of batter into a greased 9 or possibly 10 inch tube pan or possibly a 9 x 13 pan, spreading proportionately.
- In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 c. flour and remaining 2 Tablespoons butter till crumbly. Sprinkle 1/2 of this topping over batter in pan. Sprinkle blueberries proportionately over topping. Drop Remaining batter by spoonfuls over blueberries and spread proportionately with rubber spatula to cover blueberries. Sprinkle with remaining cinnamon topping.
- Bake at 350 1 hour. Remove from oven and let cold in pan on wire rack 5 min; place cookie sheet over top of coffee cake, invert cake and remove from pan, then turn cake right side up again and place on wire rack to complete cooling.
- Note: Cake Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 41 | 24% |
| Total Fat 4.66g | 6% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 289mg | 12% |
| Potassium 70mg | 2% |
| Total Carbs 32.03g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.04g | 21% |
| Protein 1.58g | 3% |
