Blueberry Sour Cream Coffee Cake

Happy National Coffee Cake Day!  Coffee cake is defined as "a cake, often cinnamon flavored, drizzled with white icing or crumb topping, and usually eaten with coffee." Searching through recipes, this Blueberry Sour Cream Coffee Cake caught my eye.  My guys love blueberries, and cinnamon, and glaze, so I knew it would be a hit.

Unfortunately, I could not get fresh blueberries, so I went with frozen wild blueberries.  And I don't know what it is, but I always struggle with dividing batter.  I didn't get perfect layers, and despite being tossed with some of the flour, the berries sunk to the bottom of the cake in a few spots.  No matter, it still tasted amazing.

You'll notice there are no pictures of the sliced cake. My guys descended on this cake like a pack of hungry wolves, and they weren't concerned with leaving me pretty slices to photograph. Maybe next time. Thank you to Susan W. for sharing her recipe,  I'm looking forward to making this again with local blueberries, and with strawberries too!

Thanks so much to Wendy from A Day in the Life on the Farm for hosting, and to the #FestiveFoodies for sharing their recipes, be sure to check them out using the links at the bottom of the post!

print recipe

Blueberry Sour Cream Coffee Cake

by reviewed by Jolene's Recipe Journal April-7-2018

Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream, 8oz
• Filling
• 1/4 cup brown sugar, packed
• 1 Tablespoon flour
• 1/2 teaspoon cinnamon
• 2 cups fresh or frozen blueberries
• Glaze
• 1 cup confectioner's sugar
• 2 to 3 Tablespoons milk

Instructions

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. 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 near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 10-12 servings.
Source: http://www.tasteofhome.com/recipes/blueberry-sour-cream-coffee-cake

Blueberry Sour Cream Coffee Cake from Jolene's Recipe Journal
Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm
Butter Crumb Coffee Cake from Karen's Kitchen Stories
Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook
Chocolate Espresso Bundt Coffee Cake from Daily Dish Recipes
Cinnamon Nut Coffee Ring from Family Around the Table
Coffee Cake Donuts by Hezzi-D's Books and Cooks
Cookie Butter Coffee Cake from Strawberry Blondie Kitchen
Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla 
Meyer Lemon Coffee Cake from Cindy's Recipes and Writings
Strawberry Rhubarb Coffee Cake by House of Nash Eats 

Share this post