By Susan Walschlager, Taste of Home
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.
Total Time
Prep: 25 min. Bake: 55 min. + coolingMakes
12 servingsIngredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 4 large 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 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
- Preheat oven to 350°. 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. 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 448 calories, 17g fat (10g saturated fat), 114mg cholesterol, 328mg sodium, 68g carbohydrate (42g sugars, 1g fiber), 6g protein.
