BLUEBERRY SOUR CREAM COFFEE CAKE

By AngelaJanet

Ingredients

• FILLING:
• 3/4 cup butter, softened
• 1 1/2 cup sugar
• 4 eggs
• 1 tsp vanilla
• 3 cups flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup sour cream
• 1/4 cup packed brown sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 2 cups fresh or frozen blueberries
• GLAZE:
• 1 cup icing sugar
• 2 - 3 Tbsp 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 10-inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berrries. 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. Yield: 10-12 servings