BLUEBERRY SOUR CREAM COFFEE CAKE
Special-occasion breakfasts would not be the same at our house without this delectable coffee cake.
—SUSAN WALSCHLAGER ANDERSON, IN
PREP: 25 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 10-12 SERVINGS
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
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
1. Preheat oven to 350°. 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. Mix 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 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Mix glaze ingredients; drizzle over warm coffee cake.
NOTE If using frozen blueberries, use without thawing to avoid discoloring the batter.