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Blueberry Sour Cream Coffee Cake Recipe

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This recipe for Blueberry Sour Cream Coffee Cake is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake batter
¾ cup butter, softened
1 ½ cups sugar
4 eggs
1 teaspoon vanilla extact
3 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream

Filling
¼ cup packed brown sugar
1 tbsp flour
½ tsp ground cinnamon
2 cups fresh or frozen blueberries (don’t thaw if frozen)

Glaze
1 cup confectioner’s sugar
2-3 tsp milk
Directions:
Directions:
Cream butter and sugar. Add eggs 1 at a time, beat well after each addition. Add vanilla. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture along with sour cream. Spoon 1/3 batter into greased 10 inch tube pan. Combine brown sugar, flour and cinnamon for filling. Sprinkle ½ filling mixture over batter. Top with ½ blueberries. Repeat layers. Top with remaining 1/3 batter. Bake at 350 degrees for 55-65 minutes. Cool on wire rack. When completely cook, combine confectioner’s sugar and milk and drizzle over cake.

 

 

 

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