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Blueberry Coffee Cake Recipe

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This recipe for Blueberry Coffee Cake, by , is from Family Recipes From Bea And Mildred, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mildred Toof


3 c. + 1 T. un-sifted flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. packed light brown sugar
1/2 tsp. cinnamon
3/4 c. butter or margarine, softened
1 1/2 granulated sugar
1 tsp. vanilla
4 eggs
1 c. sour cream
2 c. blueberries, washed
1 c. confectioners’ sugar
2 T. milk

Preheat oven to 350º. Sift 3 c. flour, with baking powder, baking soda, and salt and set aside. In a separate small bowl, combine brown sugar with 1 T. flour and cinnamon, mixing well and set aside. Using a stand mixer on medium speed, beat butter with granulated sugar and vanilla until fluffy. Add eggs one at a time, beating after each addition. Reduce mixer speed to low and beat in flour mixture, alternately with sour cream. Beat until combines and pour 1/3 of batter into a lightly greased pan. Sprinkle with 1/2 blueberries and 1/2 of the sugar mixture. Add another 1/3 of batter and repeat step 8. Top with remaining 1/3 of batter. Bake for 1 hour and cool in pan on wire rack for 20 minutes. While the cake is cooling, mix the confectioners’ sugar and 1-2 T. of milk until smooth. Remove cake from pan and drizzle glaze on top.




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