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. -Susan Walschlager, Anderson, Indiana
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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. fluted 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 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
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