Blueberry Sour Cream Coffee Cake
a.. Prep: 25 min. Bake: 55 min. + cooling
b.. Yield: 10-12 Servings
25 55 80
Ingredients
a.. 3/4 cup butter, softened
b.. 1-1/2 cups sugar
c.. 4 eggs
d.. 1 teaspoon vanilla extract
e.. 3 cups all-purpose flour
f.. 1-1/2 teaspoons baking powder
g.. 3/4 teaspoon baking soda
h.. 1/4 teaspoon salt
i.. 1 cup (8 ounces) sour cream
j.. FILLING:
k.. 1/4 cup packed brown sugar
l.. 1 tablespoon all-purpose flour
m.. 1/2 teaspoon ground cinnamon
n.. 2 cups fresh or frozen blueberries
o.. GLAZE:
p.. 1 cup confectioners' sugar
q.. 2 to 3 tablespoons 2% milk
Directions
a.. 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.
b.. 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.
c.. 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. Yield: 10-12 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid
discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 448 calories, 17 g fat (10 g
saturated fat), 114 mg cholesterol, 328 mg sodium, 68 g carbohydrate, 1 g
fiber, 6 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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