BEACONSFIELD BLUEBERRY COFFEE CAKE
- 1/2 c. butter
- 1 c. sugar
- 3 eggs, slightly beaten
- 1 t. baking powder
- 1/4 t. salt
- 1 t. soda
- 2 c. unbleached white flour
- 1 c. sour cream
- 2 c. fresh or frozen blueberries
Topping
- 1 c. brown sugar
- 1/4 c. butter
- 1/4 c. flour
Preheat oven to 350°. Cream butter and sugar. Add eggs, baking powder, salt, and soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into a well-buttered cake pan approximately 9″ x 13″ x 2″
For topping: Cream brown sugar and butter. Add flour to get a semi-dry lumpy mixture. Spread on top of batter. Bake for 30 min. or until toothpick in center comes out clean. Topping should melt and partially sink into batter.
Note: Weeg got this recipe from the Beaconsfield Inn, Victoria, B.C. She said it was delicious.