Blueberry Sour Cream Coffee Cake Recipe

By dette

“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.”

Ingredients

• FILLING:
• 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) Daisy Brand® Sour Cream
• 1/4 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground Tone's® Ground Cinnamon
• 2 cups fresh or frozen blueberries
• GLAZE:
• 1 cup confectioners' sugar
• 2 to 3 tablespoons 2% milk

Preparation

Step 1

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 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.
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.