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Blueberry Sour Cream Coffee Cake

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Ingredients

  • 1 1/2 Sticks Unsalted Butter
  • 1/4 Cup Brown Sugar, dirmly packed
  • 2 tsp. Cinnamon
  • 1/4 Cup Sugar
  • 2 1/4 Cups Fresh or Frozen Blueberries
  • 3 Cups + 1 Tbs. Flour
  • 1 1/2 Cups Sugar
  • 1 1/2 tsp. Baking Soda
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla
  • 3 Large Eggs
  • 2 Cups Sour Cream

Details

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour Bundt pan. In a small bowl, combine 1/4 cup sugar, brown sugar, and cinnamon. In a separate medium bowl, toss blueberries with 1 tablespoon flour. In a large bowl sift all remaining dry ingredients. In a large mixing bowl cream together butter and sugar until light and fluffy. Add vanilla and then eggs, one at a time, until incorporated. Add flour mixture, alternately with sour cream, mixing until just incorporated. Spread 1/3 of the batter in the Bundt pan, then add 1/3 of the blueberries and sprinkle with cinnamon and sugar. Repeat 2 times. ending with blueberries and cinnamon/sugar mixture. Bake for 1 hour until cake is golden brown and sides begin to pull away from sides of the pan. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

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