blueberry coffee cake
photograph by Mary Cowx

This dessert by Huntersville’s Karen Ulmer won third place in the Local Flavor Recipe Contest: Blueberries, presented by Lowes Foods.

1 cup (2 sticks) unsalted butter, softened
2 cups plus 2 teaspoons granulated sugar, divided
3 eggs
1 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1 1/2 cups fresh blueberries

Preheat oven to 350 degrees. Grease and flour a tube pan.

In a large bowl, cream together the butter and two cups of sugar until fluffy. Add the eggs, one at a time, beating after each addition, then fold in the sour cream and vanilla.

In a separate bowl, whisk together the salt, baking powder, and flour. Fold the flour mixture into the butter mixture, stirring just until combined.

In a small bowl, combine remaining two teaspoons of sugar with the nuts and cinnamon.

Pour one third of the cake batter into the prepared pan, followed by one third of the nut mixture, and then one third of the blueberries. Continue alternating these layers until all ingredients are used (ending with blueberries).

Bake for an hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

About Lowes Foods





Lowes Foods supports local businesses because it is one. As the truly homegrown, Carolinas-based grocery store since 1954, Lowes Foods proudly brings community to the table by providing guests the freshest local products from farms and businesses in the South. Today Lowes Foods operates over 100 full-service supermarkets and employs nearly 9,000 people, but remains as committed as ever to one thing: bringing together the very best of everything local. To learn more, visit or follow Lowes Foods on Facebook or Twitter.

To see the results of the Local Flavor: Beer recipe contest, click here.

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