Beat the Summertime Blues with Blueberries!

by Paula Detwiller

Got the Florida summertime blues? Tired of humidity, bugs, and rain showers? Break the monotony by whipping up a tasty treat for the whole family.

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This recipe, courtesy of Cindy Federspiel, was published in the 1st edition of our GreenMarket cookbook. It calls for fresh blueberries and pecans, both of which are loaded with vitamins and antioxidants.

Blueberry Sour Cream Coffee Cake with Pecan Streusel

 For the batter:

1 stick butter, softened
½ cup sugar
2 eggs
8 ounces sour cream
1 teaspoon vanilla
2 teaspoons grated lemon zest
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the topping:

2 cups fresh blueberries
½ cup chopped pecans
¼ cup sugar
1 teaspoon cinnamon

For the glaze:

1 cup powdered sugar
4 teaspoons milk or water

Using a mixer, beat butter at medium speed for 2 minutes or until creamy. Add sugar, beating another 3 minutes. Add eggs, sour cream, vanilla, and lemon zest, beating until smooth.

Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan. Toss blueberries, pecans, sugar and cinnamon over top of batter. Bake at 350 degrees for 40 to 60 minutes. Cool in pan on a rack for 10 to 15 minutes; remove from pan and cool another 10 minutes.

Whisk together powdered sugar and milk (or water) to make glaze. Drizzle over coffee cake and enjoy.

What are your favorite ways to eat blueberries? Leave us your answer in the comments!

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