Blueberry Sour Cream Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 12 servings.
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Ingredients
-
3/4 cup butter, softened
-
1-1/2 cups sugar
-
4 large eggs, room temperature
-
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 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 2% milk
Directions
-
1.
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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, beating well after each addition.
-
2.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
-
3.
Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts
1 piece: 448 calories, 17g fat (10g saturated fat), 114mg cholesterol, 328mg sodium, 68g carbohydrate (42g sugars, 1g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC