Photo: psfreeman
Prep Time
25 Mins
Cook Time
55 Mins
Cool Time
10 Mins
Yield
12 servings

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.

How to Make It

Step 1

• 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.

Step 2

• 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.

Step 3

• 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.

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