Sour Cream Coffee Cake with Spellbound Blueberry Lavender Jam
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
2 eggs, beaten lightly
1 cup sour cream
1 tablespoon vanilla extract
1 jar Gus & Grey Spellbound -Blueberry Lavender Jam, stirred well
-Pre-heat oven to 350 degrees F.
-Butter a 10-inch bundt pan and lightly dust the inside with flour.
-Sift together and set aside the flour, baking powder and salt.
-In a mixer, or by hand, cream sugar and butter until light and fluffy.
Add eggs, blending well, and then add sour cream and vanilla. Mix until combined.
-Gradually fold in flour, baking powder, and salt into creamed mixture until just blended.
-Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.
-Pour 3/4 remaining batter into the prepared pan, smoothing to the edges and creating a slight “trough” with a spatula.
-Gently spoon the blueberry mix into the batter trough, being careful not to touch the side of the pan. Spread the remaining batter over the jam and smooth the top.
-Set pan on middle rack in the oven and bake for about 60 minutes, or until the sides of the cake pull away from the pan and a cake tester (or toothpick) inserted in the center comes out clean.
-Cool on a wire rack for at least 30 minutes. Turn onto a plate, sprinkle with confectioner’s sugar, drizzle with remaining jam and enjoy!