Blueberry Sour Cream Coffee Cake

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

| April/May 2006
Fresh or frozen blueberries work equally well in this delicious  cake. Fresh or frozen blueberries work equally well in this delicious cake.

Quick look

  • prep 25 min    cook 55 min
  • serves 10-12

Ingredients

  • 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
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen blueberries
  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons milk

    How to make it  1 hour, 20 minutes


  • 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.

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