Blueberry Sour Cream Coffee Cake

Love those Blueberries!

Today’s recipe is a new one I just made for a ladies gathering at church last week. It comes from Taste of Home magazine and it was a hit. The recipe uses those delicious blueberries and you can use fresh or frozen! If you use frozen, don’t thaw them first. I actually used some fresh and some frozen as I didn’t have enough fresh. I will definitely make this coffee cake again!

Cake:
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
34 cup baking soda
1/4 tsp salt
1 cup (8 oz) sour cream

Filling:
1/4 cup packed brown sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
2 cups fresh or frozen blueberries

Glaze:
1 cup powdered sugar
2-3 Tbsp milk

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

 Spoon a third of the batter into a greased 10-inch tube pan or bundt pan. Combine brown sugar, flour and cinnamon. Sprinkle half sugar mixture over batter then half of the berries, repeat layers, top with remaining 1/3 of batter. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Combine glaze ingredients and drizzle over cake.

Yield 12-14 servings Have a great week, Isn’t this weather great??