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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/20/2012

Blueberry Sour Cream Coffee Cake

I keep seeing this in my Taste of Home Fall Baking 2009 magazine and I finally made it last night.  I am going to bring it to a meeting this morning.

INGREDIENTS  Make sure they are all room temp.
3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream

FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

In a large bowl, 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 creamed mixture alternately with sour cream, beating well after each addition.

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 warm coffee cake. Yield: 10-12 servings.


Unfortunately, I can't show you a slice yet or tell you if it was good or not.  BUT....It does smell great!!!

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