Breakfast, Cakes and Frostings

BLUEBERRY SOUR CREAM COFFEE CAKE

  • 3/4 c Butter, softened
  • 1 1/2 c Sugar
  • 4 Eggs
  • 1 t Vanilla
  • 3 c Flour
  • 1 1/2 t Baking powder
  • 3/4 t Baking soda
  • 1/4 t Salt
  • 1 c Sour cream
  • Filling:
  • 1/4 c Packed brown sugar
  • 1 T Flour
  • t Cinnamon
  • 2 c Fresh or frozen blueberries

    • In a large mixing 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 wtih sour cream.

    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. If using frozen blueberries, do not thaw.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!