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Blueberry Cinnamon Nut Coffee Cake


Pampered Chef recipie

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  • Cake
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup fimly packed light brown sugar
  • 2 eggs
  • 1 container (8 ounces) sour cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries
  • Filling
  • 1/3 cup chopped nuts
  • 1/3 cup firmly packed light brown sugar
  • 3/4 tsp ground cinnamon
  • Glaze
  • 3/4 cup powdered sugar
  • 1 TBS butter, softened
  • 1 TBS milk
  • 1/2 tsp vanilla extract



Step 1

1. Preheat oven to 350 degrees. Combine butter and brown sugar in bowl. whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in small bowl;gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in small bowl, mix well. Spoon half of cake batter into lightly greased springform pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter.

2. Bake 45-50 minutes or until cake tester inserted in center of cake comes out clean. Let cool in pan on cooling rack for 10 mintues. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. cool completely on rack. For glaze, combine all ingredients in small bowl; whisk until smooth. Drizzle over top of cake. Serve using min-serving spatula.

Yield: 12 servings

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