Wake Up, Smile and Put on a Pot of Coffee to Go with This Blueberry Treat

 

Check out what my friends at Taste of Home had to say about this Blueberry Sour Cream Coffee Cake:

 

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.

 

I made this and I loved it! I also got really good feedback from other people as well. The frosting that’s suggested tasted like confectioner’s sugar, so I added a small amount of melted butter, a teaspoon of cinnamon and a tablespoon of heavy cream and I drizzled that over the cake. I will be making this again.

 

Ingredients

 

1-1/2 cups Domino sugar

¾ cup Land O Lakes butter, softened

4 large Eggland’s Best eggs

1 teaspoon vanilla extract

3 cups Gold Medal all-purpose flour

1-1/2 teaspoons Clabber Girl baking powder

3/4 teaspoon Arm & Hammer baking soda

1/4 teaspoon Morton salt

1 cup (8 ounces) Daisy sour cream

 

FILLING:

1/4 cup packed Domino brown sugar

1 tablespoon Gold Medal all-purpose flour

1/2 teaspoon McCormick ground cinnamon

2 cups fresh or frozen blueberries

 

GLAZE:

1 cup Domino confectioners’ sugar

2 to 3 tablespoons TruMoo 2% milk

 

 

Instructions:

Preheat oven to 350°. Grease and flour a 10-in. tube pan.

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 the butter mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into the tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers and top with remaining batter.

Bake 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine milk and confectioner’s sugar; drizzle glaze over warm coffee cake.

 

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Quick Tip: Skip the glaze and dust the top of the coffee cake with only confectioner’s sugar.

 

Thank you to Taste of Home for this awesome recipe!

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