Blueberry Sour Cream Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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âHoliday breakfasts would not be the same at our house without this delicious coffee cake,â notes Susan Walschlager of Anderson, Indiana. âWhenever I take it anywhere, everyone raves about it and wants the recipe.â Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
filling: |
1/4 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
2 cups fresh or frozen blueberries |
glaze: |
1 cup confectioners' sugar |
2 to 3 tablespoons 2% milk |
Directions:
1. 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.
2. 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.
3. 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.
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