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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
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,

Printed from tasteofhome.com Oct 12, 2008

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Blueberry Sour Cream Coffee Cake cont.

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. Editor's Note: If using frozen
blueberries, do not thaw.

Yield: 10-12 servings.