Blueberry Sour Cream Coffee Cake

Prep Time: 25 Minutes

Cook Time: 55 Minutes

Ready In: 80 Minutes

Servings: 12

Ingredients:

3/4 cup(s) butter, softened

1 1/2 cup(s) sugar

4 eggs

1 teaspoon(s) pure vanilla extract

3 cup(s) all-purpose flour

1 1/2 teaspoon(s) baking powder

3/4 teaspoon(s) baking soda

1/4 teaspoon(s) salt

1 cup(s) (8 ounces) sour cream

1/4 cup(s) packed brown sugar

1 tablespoon(s) all-purpose flour

1/2 teaspoon(s) ground cinnamon

2 cup(s) fresh or frozen blueberries

1 cup(s) confectioners' sugar

2 to 3 tablespoon(s) 2% milk

Directions:

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. Yield: 10-12 servings.

By RecipeOfHealth.com