Maple Blueberry Coffee Cake

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PREP TIME: 20 mins

TOTAL TIME: 50 mins

SERVING: 6-8

 

INGREDIENTS

 

Topping
1/4 cup butter
1 cup Fulton's Granulated Maple Sugar
2 tsp. cinnamon

 

Batter
1/2 cup butter
1/4 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda 1/4 tsp. salt
1 package frozen or 2 cups fresh blueberries, mixed with 1/4 cup Fulton's maple sugar

 

INSTRUCTIONS

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In a small bowl combine topping and set aside. In a large bowl cream butter and sugar until light and fluffy. Add eggs, blend well on low speed.  Stir in sour cream and vanilla. Combine flour, baking powder, baking soda and salt, add to batter and blend well.

Spread two thirds of batter into lightly greased 9" spring form or tube pan.  Top with blueberry mixture. Spread remaining batter evenly over filling.  Sprinkle with topping

Bake at 350 F for 1 hour or until done.

 

Substitute raspberries, strawberries or rhubarb for the blueberries.