Blueberry Sour Cream Coffee Cake
“Holiday breakfasts would not be the same at our house without this delicious coffee cake,” notes Susan Walschlager of Anderson, Indiana. “Whenever I take it anywhere, everyone raves about it and wants the recipe.”
SERVINGS
|
10-12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
55 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- FILLING:
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries
- GLAZE:
- 1 cup confectioners' sugar
- 2 to 3 tablespoons milk
DIRECTIONS
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake. Yield: 10-12 servings. Editor's Note: If using frozen blueberries, do not thaw.