Blueberry Coffee Cake - 2 Ways

Blueberry Coffee Cake (From Magic by Junior League of Birmingham)
1 stick of butter, softened
1 c. of sugar
2 eggs
1 8oz. sour cream
1 t. vanilla
2 c. flour
1/2 t. baking powder
1/2 t. soda
1/4 t. salt
2 cups of fresh blueberries

Topping:
1/3 c. sugar
1/2 c. chopped pecans
3 t. cinnamon


Preheat oven to 350. Cream together butter and sugar. Add the eggs, beating at medium speed. Add Sour Cream and vanilla. Sift together the flour, powder, soda and salt. Add to the batter. Carefully fold in blueberries. Combine topping ingredients. Using a greased and floured Bundt pan, pour in half of the batter, spread half of the topping on this, and then add the rest of the batter. Spread on the remaining topping. Swirl with a knife. Bake for about 50 minutes.
This may be frozen.





Blueberry Crunch Ring (from Betty Sims Southern Scrumptious Entertains)
1/2 c. finely chopped walnuts ( I used pecans)
1/2 c. packed brown sugar
2 T. flour
2 t. cinnamon
2 T. butter, melted
1 1/2 c. flour
3/4 c. sugar
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
1/3 c. butter
1 c. blueberries
1 egg
1/2 c. milk
1 t. vanilla


Mix the walnuts, brown sugar, 2 T. flour, cinnamon, and 2T. melted butter in a bowl. Pat 1/2 of the streusel mix into the bottom of a greased and floured 9 inch tube pan. Combine 1 1/2 c. flour, sugar, baking powder, salt and nutmeg in a large bowl and mix well. Cut in 1/3 c. butter using a pastry blender until the mixture resembles coarse crumbs. Stir in blueberries gently. Blend the eggs, milk and vanilla in a small bowl. Add to the blueberry mix and stir just until combined. Spread half of the mixture over the streusel in the prepared pan. Layer with the remaining streusel mix and blueberry mix. Bake at 350 for 45-60 minutes or until cake tests done. Cool on wire rack for 20 minutes. Invert onto serving plate and dust with powdered sugar.