Blueberry Coffee Cake
Delicious and easy to make. Loaded with blueberries and a drizzled glaze, it's a tasty snack or an easy breakfast.
Equipment
- 1 tube pan
Ingredients
- 3 cups + 2 Tbsp all-purpose flour
- 1â…“ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ¼ cup light brown sugar firmly packed
- ½ tsp ground cinnamon
- ¾ cup butter softened
- 1½ cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 cup powdered sugar
- 1-2 Tbs milk
Instructions
- Lightly grease and flour a tube or Bundt pan. Preheat oven to 350°F. In a medium bowl combine 3 cups flour with the baking powder, baking soda and salt, set aside.
- In a small bowl, place the brown sugar, 1 Tbs. flour and the ground cinnamon. Mix well, making sure that no lumps of brown sugar remain, set aside. In the large bowl of an electric mixer, beat the butter at medium speed until smooth and creamy.
- Add the granulated sugar and vanilla to the butter in the bowl and beat until the mixture is light and fluffy. Scrape down the side of the bowl with a rubber spatula as necessary. Add eggs one at a time to the butter mixture, beating well after each addition.
- Reduce the mixer speed to low and add the flour mixture (in thirds) alternately with the sour cream (in halves), beginning and ending with the flour mixture. Be sure to beat the batter thoroughly after each addition, scraping side of the bowl with rubber spatula as necessary.
- Gently dust the blueberries with the remaining 1 Tbs. flour. Add â…“ of the batter into the prepared pan, spreading it evenly. Sprinkle the batter with half of the blueberries, then half of the brown sugar mixture. repeat layering with remaining batter, blueberries and brown sugar mixture.
- Place pan on center rack in oven and bake for 60 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool cake in pan on wire rack for 20 minutes. Gently remove cake from pan. Mix powdered sugar and milk, drizzle over cake.
