Last week I did something I have honestly never done before, I bought fresh blueberries. I have made a lot of blueberry muffins in my time but they were usually from a mix and not from scratch.
AD our youngest always asks me to buy blueberries. I love his eating habits. Well most of them, I don't like the one where he eats all the cheese in the fridge.
Anyway, I saw some blueberries on sale so I decided to finally make our little guy happy. Then came the hard decision; what to make with them. I finally decided upon a blueberry coffee cake. Everyone loved it. I couldn't believe all my kids ate it. I have now discovered how to get them to eat fruits and vegetables. I just need to put them into baked goods. Hopefully you will try this recipe, it was delicious.
Blueberry Sour Cream Coffee Cake
3/4 cup butter, softened
1-1/2 cups sugar
4 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 milk
Directions:
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-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 cake. Yield: 10-12 servings.
Recipe from Taste of Home
