Recipe for cooking blueberry sour cream coffee cake

Breakfast Recipes :: Coffeecakes

Blueberry Sour Cream Coffee Cake

Posted by kdipaolo at recipegoldmine.com May 30, 2001

1 (10-in.) Bundt pan
3/4 c. (1 1/2 sticks) unsalted butter softened (plus
    2 Tbsp. for buttering the pan)
1/4 c. light brown sugar
2 tsp. cinnamon
1/4 c. sugar
2 1/4 c. or 12 oz. fresh (if possible, or frozen) blueberries
    (3/4 c. for each layer)
3 c. unbleached white flour (plus 1 Tbsp. to toss with
    fresh blueberries)
1 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. pure vanilla extract or flavoring
3 lrg. eggs
2 c. sour cream

Preheat oven to 350 degrees F. Set oven rack 1 third up from the bottom of the oven. Butter and flour Bundt pan.

In a sm. bowl combine qt.er c. sugar, light brown sugar and cinnamon.

In a separate med. bowl toss fresh blueberries in a Tbsp. of flour.

In a lrg. bowl sift all remaining dry ingredients.

In a lrg. mixing bowl, with an electric mixer on med. speed, cream butter and sugar until light and fluffy.

Add vanilla extract or flavoring. Then add eggs, one at a time, until incorporated. Scrape down sides.

Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions.

Spread one third of the batter carefully on bottom of Bundt pan, then add 1 third of the blueberries and sprinkle with1 third of the cinnamon sugar mixture. Repeat 2 times, finishing with the blueberries and the cinnamon sugar mixture.

Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan. Let cool completely and then unmold and turn right side up.

Serves 10 to 12.