Blueberry Sour Cream Coffee Cake

Add a berry sweet touch to any gathering with this scrumptious cake.

• Spring Season
• Mother's Day
• Father's Day
• Family Brunch
• Party Desserts
• Family Breakfast
• Dessert Recipes

"Holiday breakfasts would not be the same at our house without this delicious coffee cake," notes Susan W. of Anderson, Indiana. "Whenever I take it anywhere, everyone raves about it and wants the recipe."

Preparation time: 25 minutes
Cooking time: 55 minutes

You Will Need
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) sour cream

Filling
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries*

Glaze
1 cup confectioners' sugar
2 to 3 tablespoons milk


What to Do
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.

2. 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 berries. Repeat layers. Top with remaining batter.

3. Bake at 350°F 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.

*Editor's note: If using frozen blueberries, do not thaw.

Serves 10-12

From Taste of Home - April/May 2006

 

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