Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee CakeRecipe

Photo: psfreeman

From Susan Walschlager: Anderson, Indiana. Serving Accompaniments: Turkey Sausage Patties, Asparagus Ham Crepes and Glazed Fruit Medley. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Recipe published in Taste of Home April/May 2006.

12 servings


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3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon pure 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 2% milk


Prep: 25 Minutes
Cook: 55 Minutes
Cool: 10 Minutes

• 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.

• 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.

• 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.

Created date

August 2015