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.
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!
