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Almond Blueberry Sour Cream Coffeecake




Source of Recipe


Andre Prost


List of Ingredients




For the filling:
7-oz. package almond paste, chilled
1 pint blueberries, washed and stemmed
2 T. flour
2 tsp. grated lemon rind

For the cake batter:
2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 sticks (12 T.) butter, room temperature
1-1/4 C. sugar
2 large eggs
1 tsp. vanilla extract
1 C. sour cream
2 T. powdered sugar for dusting cake



Recipe



Preheat oven to 350*
Grease and flour a 10-inch bundt pan (a coated pan needs only to be sprayed).

To make the filling:
Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.

To make the cake:
Sift the flour with the baking powder, baking soda and salt. Set aside.

Beat together the butter and sugar until smooth. Add eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy.
Mix in the vanilla extract.
Add the sifted flour to the creamed ingredients, alternating with the sour cream, ending with flour.

Spoon 1/3 of the batter into the bundt pan and top with one half of the reserved blueberry mixture.
Repeat with 1/3 batter, topping with remaining berries and ending with batter.

Bake for 45 minutes or until cake is a deep golden color and a toothpick inserted comes out clean.

Cool on a wire rack for 20 minutes. Gently loosen the sides of the cake with a thin spatula and invert on the wire rack to finish cooling.

Dust with powdered sugar to serve.

Makes one 10-inch bundt cake.