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Fox Pines Blueberry Coffee Cake

Coffee cake stuffed with blueberries and a hint of lemon and nutmeg.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour

Ingredients

In one bowl

  • 1 cup self rising flour
  • 2 cups white flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp nutmeg

In a second bowl, cream:

  • 12 tbsp cold butter, grated 1.5 sticks
  • 1.5 cups cane sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 tbsp buttermilk
  • 1 tbsp grated lemon peel one lemon
  • 2 tbsp lemon juice half a lemon
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2-3 cups blueberry's thaw and drain frozen berries

Instructions

  1. Mix the dry ingredients together and set aside.
  2. Beat the butter ans sugar till blended well. Add in the sour cream, eggs, buttermilk, lemon peel, vanilla and almond extracts.  Mix well with a hand mixer, and fold in the blueberries.

  3. Spoon into a well-greased Bundt pan or decorative spring-form pan. Bake 350F for 50 minutes or until a tester comes out clean.

  4. Cool for about 10 minutes in the pan, then run a  knife around the edges to loosen.  Cover with a plate and invert.  Let cool.

  5. Can be drizzled with a thin lemon-almond icing.  (2 cups confectioners sugar, 1 tbsp. lemon juice, 1/2 tsp almond extract and 1 tbsp milk, stir well to combine.  The icing should be thin to drizzle over the cake)

Recipe Notes

Room temperature butter can be used, but grating it on a large hole grater works well when the butter is cold.