Blueberry sour cream coffee cake

By GmaJan12

Ingredients

• FILLING:
• 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
• 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

Details

Servings 10

Preparation

Step 1

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 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.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.