Ingredients

The following ingredients have 12 Servings
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 eggs large
  • 1 teaspoons 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
  • 1/4 cup brown sugar (packed)
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups blueberries fresh
  • 1 cup confectioners sugar
  • 2-3 tablespoon milk 2%
  • 1/2 cup blueberries (optional)

Instruction

  • Grease and flour a bundt or tube pan; Set aside. Preheat the oven to 350 degrees F.
  • Cream butter and sugar together in a large bowl until light and fluffy. Add in the eggs one at a time, mixing until yolk disappears, then the vanilla.
  • In a separate bowl, whisk together flour, powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
  • In a small bowl combine brown sugar, flour, and cinnamon; Set aside.
  • Pour a third of the batter into prepared baking pan, spreading evenly.
  • Sprinkle half of the brown sugar mixture over the batter in in the pan. Place half of the blueberries on top. Repeat layers then top with the remaining batter.
  • Bake until cake tester inserted in the center comes out clean, about 55-65 minutes or until. Allow cake to cool in the pan, set on a wire baking rack for 10 minutes. Remove from pan and let cool completely on wire baking rack.
  • Meanwhile, prepare the glaze.
  • In a medium mixing bowl, whisk the powdered sugar and 2 tablespoons of milk together until smooth. Add more milk as necessary to obtain a pouring consistency. Drizzle glaze over cooled coffee cake. Garnish with fresh blueberries.