Blueberry Sour Cream Coffee Cake

Fresh or frozen blueberries work equally well in this delicious cake.

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.