from the White Gull Inn
Juicy blueberries add flavor to this sour cream coffee cake from The White Gull Inn in Fish Creek, WI
1 8 oz carton of dairy sour cream
1 tsp baking soda
½ Cup Butter
¾ Cup sugar
1 tsp vanilla
2 cups of all purpose flour
1 ½ tsp baking powder
1 ½ cups of brown sugar
2 Tbls ground cinnamon
¾ cups chopped nuts (optional)
3 cups fresh or frozen blueberries (thawed)
In a small bowl, stir sour cream and baking soda together, set aside
In a mixing bowl, beat butter and sugar with electric mixer on med speed until well combined. Beat in eggs and vanilla ‘till well combined. Add flour and baking powder; beat ‘till well mixed. Pour the foamy sour cream mixture into batter, mix well.
In another bowl, combine brown sugar, cinnamon and nuts, set aside
Spread ½ the batter into a greased 13 x 9 x 2 baking pan. Spread blueberries on top. Sprinkle with HALF the topping. Spread remaining batter on top. Carefully spread remaining topping on cake.
Bake @ 325 for 55 – 60 minutes or until wooden toothpick inserted comes out clean. Serve warm or at room temperature.