Blueberry Sour Cream Coffee Cake
Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 4 large eggs, room temperature
- 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 2% milk
Reviews
I had great success with this recipe. Some coffee cake recipes made in Bundt or tube pans only call for 2 cups of flour, and I've found that those are too small for my liking. This makes a nice, large cake that is pretty and tastes really good. It is ideal for a breakfast or brunch or even to serve for dessert (especially if topped with vanilla ice cream and/or whipped cream!).
Lots of lovely, moist ingredients but 18 hours after it was baked it turned dry and useless. WAsn't that noteworthy fresh out of the oven either.
Great recipe. I've baked with many different bundt recipes and never thought to do a coffeecake twist to it. Brilliant idea, followed your recipe to a T and it was a huge hit Cheers
Son-in-law said best cake he’s ever had
After reading so many comments my eyes crossed, I made one adjustment to instructions which was to dredge blueberries in flour and fold them into batter. Turned out beautifully. Would make again.
I just made this fabulous coffee cake today for Mothers Day, it was nice and moist and very flavorful. However I am a bit confused, I used the recipe from the April/May issue of Taste of Home magazine and it is a bit different than this one. Barb
Good coffee cake!
Great coffee cake. I made exactly as stated in recipe. The next time I make it (and there will be a next time) I want to put a little lemon zest and use lemon juice in the glaze. Nothing better than blueberries and lemon. Also, this summer I plan on trying this cake with fresh farm peaches (will use almond extract in the glaze for that. Yum. Can't wait.
With all the rave reviews and 5 stars posted here, I had to try it. I was sooo disappointed, very blah. Not worth tweaking the recipe and trying again.
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