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Blueberry Sour Cream Coffee Cake
December 10, 2005

I made this with fat free sour cream and substituted SPLENDA for half the amount of sugar. You couldn't tell - it was amazing, moist, and all my classmates (who I brought it to) LOVED it. It was tough to get out of the bundt pan because the berries tend to get very gooey and stick to the careful with the placement of the berries if you can. (Try to get them toward the inside of the cake.)

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