Blueberry Sour Cream Coffee Cake

[songbird]

Blueberry Sour Cream Coffee Cake


Total Time

Prep: 25 min. Bake: 55 min. + cooling






Makes

12 servings


Ingredients

3/4 cup butter, softened

1-1/2 cups sugar

4 large eggs, room temperature

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 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 (don't defrost if frozen)
glaze:

1 cup confectioners' sugar

2 to 3 tablespoons 2% milk


Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.


Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.


Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

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