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Blueberry Sour Cream Coffee Cake

 Blueberry Sour Cream Coffee Cake
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
10-12 ServingsPrep: 25 min. Bake: 55 min. + cooling

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 2% milk

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. 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

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Blueberry Sour Cream Coffee Cake (continued)

Directions (continued)

  • cream, beating well after each addition.
  • 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 55-65 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pan to a wire
  • rack to cool completely. Combine glaze ingredients; drizzle over
  • warm coffee cake. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 448 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 328 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.