Blueberry Sour Cream Coffee Cake

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Blueberry Sour Cream Coffee Cake 

INGREDIENTS:

3/4 cup butter, softened

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla extract

3 cups flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sour cream, 8oz

Filling

1/4 cup brown sugar, packed

1 Tablespoon flour

1/2 teaspoon cinnamon

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2 cups fresh or frozen blueberries

Glaze

1 cup confectioner’s sugar

2 to 3 Tablespoons milk

INSTRUCTIONS:

Preheat oven to 350°.

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 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool 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.

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