RECIPE : RICH BLUEBERRY COFFEE CAKE

Ann Marie Tracey
2nd Place Winner at the Austerlitz Historical Society's 9th Annual Blueberry Recipe Contest

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What You'll Need: 12-cup Bundt pan Cake: 1 package (8ounces) softened cream cheese 1 cup butter 1 ½ cup sugar 1 ½ teaspoons vanilla 4 eggs 1 ½ teaspoon baking powder 2 ¼ cup flour (divided) ½ teaspoon salt 2 cups blueberries

Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan, tapping out excess.

Beat together cream cheese, butter, sugar, and vanilla until light and fluffy. Add eggs, one at a time.

In a separate bowl, combine 2 cups flour, baking powder, and salt. Gradually add to butter mixture while beating at low speed. When flour is combined, beat at medium speed until batter is smooth and light.

Toss blueberries with remaining flour. Fold into batter.

Spoon batter into prepared Bundt pan.

Bake for 65 to 70 minutes until cake tests done.

Cook in pan on rack for 10 minutes. Then turn out on rack to cool completely.