Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake is a lacto ovo vegetarian breakfast. One portion of this dish contains around 3g of protein, 17g of fat, and a total of 349 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Taste of Home requires brown sugar, eggs, sugar, and butter. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Users who liked this recipe also liked Apple Nut Sour Cream Coffee Cake, Sour Cream Coffee Cake, and Blueberry Coffee Cake.
Instructions
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.