Aunt Paula's Blueberry Coffee Cake

A few summers ago, MDS and I picked several pounds of blueberries while we were in Michigan. Lucky for us, Aunt Paula gave us this excellent recipe to use up some of the blueberries. For some reason, this recipe shouts summer to me, but maybe this winter, I will give it a try with frozen blueberries.

Aunt Paula and Uncle Zach graciously host us when we visit Michigan. The photo here of MDS with Aunt Paula and Uncle Zach was taken around MDS's birthday in 2011. We always have a great time staying with the Holmes, which usually involves a fair amount of wine and delicious food.

Aunt Paula's recipe notes that this coffee cake freezes well. I imagine that it might, but I have never had to freeze it. The entire coffee cake disappears within days anytime I make it.

Aunt Paula's Blueberry Coffee Cake 

• 1 cup butter
• 2 1/4 cups sugar, divided
• 2 eggs
• 1 cup sour cream
• 1/2 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups blueberries (fresh or frozen)

Cream butter and 2 cups of sugar, then add eggs and beat again. Fold in sour cream and vanilla. Add flour, baking powder and salt. Pour batter into a greased 9X13 pan. Arrange blueberries evenly over the batter then sprinkle 1/4 cup sugar over the top. Bake at 350 for 35 minutes.

Glaze

• 3 Tbsp. melted butter
• 1 Tbsp. milk
• 1 cup powdered sugar (approximately)

Mix the milk and butter together. Begin adding the sugar a little at a time until glaze thickens and can be easily drizzled. When the cake has cooled, drizzle the cake with the glaze. Enjoy!