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Blueberry Sour Cream Coffee Cake

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.

Ingredients

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

How to Make It

  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.

  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.

  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.