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Blueberry Sour Cream Coffee Cake
July 26, 2006

I made this cake this morning and it turned out perfectly! I didn't have vanilla so I used a half tsp of almond extract. Tasted great! This cake is very sweet, so one could easily cut back on the sugar to 1.5 cups. I used frozen blueberries, but before adding them to the batter, I ran cool water over them and let them set for 10-15 minutes. This thawing made them taste like fresh in the finished cake. I may try lemon extract next time, just to experiment.

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