Blueberry Sour Cream Coffee Cake

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

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

[quicklook-recipe prep_time=”25 min” cook_time=”55 min” serves=”10-12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

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

Originally Published in Reader's Digest

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