Blueberry Sour Cream Coffee Cake

By ezunich

Ingredients

• Filling:
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 4 eggs
• 1 tsp vanilla
• 3 cups all-purpose flour
• 1-1/2 tsp baking powder,
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup (8 ounces) sour cream
• 1/4 cup packed brown sugar
• 1 tbs all-purpose flour
• 1/2 tsp ground cinnamon
• 2 cups fresh or frozen blueberries
• Glaze:
• 1 cup confectioners' sugar
• 2 to 3 tbs milk

Preparation

Step 1

In a large mixing bowl, cream butter and sugar. 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.

Spoon a third of the batter into a greased and floured l0-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 cake.