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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,” notes Susan Walschlager of Anderson, Indiana. “Whenever I take it anywhere, everyone raves about it and wants the recipe.”
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 King Arthur Unbleached 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 King Arthur Unbleached 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

  • 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

2 of 2

Blueberry Sour Cream Coffee Cake (continued)

Directions (continued)

  • to creamed mixture alternately with sour 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 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 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.