| Ingredients | Directions | |
| 1) | 2 cups fresh blueberries |
Lightly grease tube pan or 9” spring form pan. (1-2) Mix together in a small bowl blueberries and maple syrup - set aside. (3-7) In a large bowl combine butter and sugar until fluffy. Then add 1 egg at a time. Stir in sour cream and vanilla. (8-11) In another bowl add all dry ingredients. Sift with a fork. Add the dry ingredients to the sour cream mixture. Mix well. (12-14) For topping, mix together in another bowl, butter, maple sugar, and cinnamon to make a crumb consistency. Spread 2/3 of the batter in pan, then add blueberry mixture, then the rest of the batter. Sprinkle on crumb topping. Bake at 350 F for 1 hour or until knife inserted in center comes out clean. |
| 2) | ¼ cup maple syrup | |
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| 3) | 1/2 cup butter | |
| 4) | ¼ cup sugar | |
| 5) | 2 eggs | |
| 6) | 1 cup sour cream | |
| 7) | 1 tsp vanilla | |
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| 8) | 2 cups flour | |
| 9) | 1 tsp baking powder | |
| 10) | 1 tsp baking soda | |
| 11) | ¼ tsp salt | |
| Topping | ||
| 12) | 1/2 cup butter | |
| 13) | 1 cup maple sugar | |
| 14) | 2 tsp cinnamon | |