Monday, May 30, 2011

Blueberry Sour Cream Coffee Cake

3/4 cup butter, softened
1 and 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 cups sifted all-purpose, plain flour
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream

1/4 cup packed brown sugar
1 Tablespoon all-purpose, plain flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding to batter.)

1 cup confectioner's sugar (powdered sugar)
2-3 Tablespoons milk

In a large bowl, cream butter and sugar. 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 inch tube pan. Combine brown sugar, flour and cinnamon filling; sprinkle half over the batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake 350* for about an hour, 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 cake.

10-12 servings.

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