Blueberry-Sour Cream Coffeecake

• 1 1/2 cups Bisquick baking mix
• 2/3 cup sugar
• 1/4 teaspoon nutmeg
• 1 large egg
• 3/4 cup light sour cream
• 1/3 cup milk
• 1 1/2 teaspoons vanilla
• 1 1/2 cups fresh blueberries (or frozen)
• powdered sugar (to garnish) (optional)

1. Preheat oven to 350u0b0.
2. Spray an 8x8-inch cake pan with butter-flavored cooking spray.
3. In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
4. In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
5. Make a well in the center of the dry ingredients; pour in the liquid.
6. Stir well to combine.
7. Fold in the blueberries.
8. Spread batter evenly into prepared cake pan.
9. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
10. Place pan on a wire rack to cool.
11. Serve warm or room temperature.

bisquick baking, sugar, nutmeg, egg, light sour cream, milk, vanilla, fresh blueberries, powdered sugar

Taken from www.food.com/recipe/blueberry-sour-cream-coffeecake-167311 (may not work)