Blueberry Sour Cream Coffee Cake 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Blueberry Sour Cream Coffee Cake cont. 2 cups fresh or frozen blueberries GLAZE: 1 cup confectioners' sugar 2 to 3 tablespoons milk 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Blueberry Sour Cream Coffee Cake 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. Editor's Note: If using frozen blueberries, do not thaw. Yield: 10-12 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008