"The belly rules the mind."--Spanish Proverb

Blueberry Sour Cream Coffee Cake Recipe

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This recipe for Blueberry Sour Cream Coffee Cake, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Thursday, August 17, 2006


3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup (8oz) sour cream
1/4 cup packed brown sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
2 cups fresh or frozen blueberries
(if frozen, do not thaw)
1 cup confectioners' sugar
2-3 Tbsp milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanill. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
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.
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 cake.

Number Of Servings:
Number Of Servings:




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