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Fulton's Maple Blueberry Coffee Cake
Topping
¼ cup butter
1 cup maple sugar
2 tsp. cinnamon
Batter
½ cup butter
¼ cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 package frozen or 2 cups fresh blueberries, mixed with ¼ cup maple sugar
In a small bowl combine topping and set asideIn a large bowl cream butter and sugar until light and fluffy
Add eggs, blend well on low speed
Stir in sour cream and vanilla
Combine flour, baking powder, baking soda and salt, add to batter
and blend wellSpread two thirds of batter into lightly greased 9" spring form or tube pan
Top with blueberry mixture
Spread remaining batter evenly over filling
Sprinkle with topping
Bake at 350 o F for 1 hour or until done
Substitute raspberries, strawberries or rhubarb for the blueberries.
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