Tuesday, July 15

Blueberry Sour Cream Coffee Cake Recipe  

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It's been awhile since I last posted a recipe that includes coffee so when I was searching for a great recipe I stumbled upon this Blueberry Sour Cream Coffee Cake Recipe by Susan Walschlager of Anderson, Indiana. Who wouldn't notice it, with a name like that (having all the ingredients in the name is a mouthful) it would be really hard to miss. When I saw the picture, it was really enticing and I would agree with what she said:

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe.

This looks really good as it was originally featured in www.tasteofhome.com and Reader's Digest. Before I give out the recipe, here are some nutritional facts you need to know.

* One serving: (1 piece)
* Calories: 448
* Fat: 17 g
* Saturated Fat: 10 g
* Cholesterol: 114 mg
* Sodium: 328 mg
* Carbohydrate: 68 g
* Fiber: 1 g
* Protein: 6 g

The Recipe
Preparation time: 25 minutes
Cooking time: 55 minutes

You Will Need
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

1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (Do not thaw when frozen)

1 cup confectioners' sugar
2 to 3 tablespoons milk

What to Do
1. In a large mixing bowl, cream butter and sugar. 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.

2. Spoon a third of the batter into a greased and floured 10-inch 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°F 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 cake.

Hope you enjoy the cake! Let me know what you think..:)

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