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This quick coffeecake is so moist that is very moist 2 cups fresh blueberries (can use frozen blueberries also without sugar added)
1-1/2 cup sugar
2 sticks sweet butter, softened
1 tsp. pure vanilla extract
2 eggs
2-1/2 cups self-rising flour
1/8 tsp. cinnamon
1 cup sour cream
Preheat oven at 350. Grease and lightly flour 9x13 inch baking pan.
In medium bowl, combine blueberries, 1/4 cup sugar. Mix well, set aside.
In large bowl, cream together the remaining 1-1/4 cup sugar with butter and van extract. Add eggs one at a time, beating well after each addition. Add flour, cinnamon and sour cream. Mix well.
Spread 2 cups of batter in pan. Spoon blueberries mixture over batter. Drop remaining batter by TBSP. over filling.
Note:If you want the marble effect, use a knife to swirl the blueberries through the batter
GLAZE:
1 cup confectioner's sugar
2 Tbsp milk
1/4 tsp pure vanilla extract
Combine all the ingredients and beat until smooth. Drizzle over cooled coffeecake.
1-1/2 cup sugar
2 sticks sweet butter, softened
1 tsp. pure vanilla extract
2 eggs
2-1/2 cups self-rising flour
1/8 tsp. cinnamon
1 cup sour cream
Preheat oven at 350. Grease and lightly flour 9x13 inch baking pan.
In medium bowl, combine blueberries, 1/4 cup sugar. Mix well, set aside.
In large bowl, cream together the remaining 1-1/4 cup sugar with butter and van extract. Add eggs one at a time, beating well after each addition. Add flour, cinnamon and sour cream. Mix well.
Spread 2 cups of batter in pan. Spoon blueberries mixture over batter. Drop remaining batter by TBSP. over filling.
Note:If you want the marble effect, use a knife to swirl the blueberries through the batter
GLAZE:
1 cup confectioner's sugar
2 Tbsp milk
1/4 tsp pure vanilla extract
Combine all the ingredients and beat until smooth. Drizzle over cooled coffeecake.
