Blueberry Sour Cream Coffee Cake
A delicious old fashioned coffee cake made with sour cream for a light and fluffy texture. The perfect addition to your morning coffee or afternoon tea.
Equipment
- electric mixer
- bundt pan
Ingredients
- 1 cup butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup blueberries, fresh or frozen
Filling
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Frosting
- 4 ounces cream cheese
- ¼ cup butter
- 1 cup confectioners sugar, sifted
- 2 to 3 tablespoons milk or cream
Instructions
- Preheat oven to 350℉, spray bundt pan with non-stick spray and set aside℉.
- In the bowl of electric mixer cream butter and sugar for 2-3 minutes; add eggs, vanilla, and sour cream and mix until well combined.
- In a large bowl whisk together flour, baking powder, and baking soda. Add to butter mixture and mix well. Pour half into prepared bundt pan.
- Toss blueberries gently in a 2 or 3 tablespoons flour until lightly coated.
- Sprinkle topping onto the batter, add blueberries and pour remaining batter over top to cover the blueberries. Bake at 350℉ for 1 hour or until cake tester comes out clean.
- Allow to cool in pan for about 5 minutes before carefully turning out onto a cooling rack to cook completely.
For Frosting
- In bowl of electric mixer, cream together cream cheese and butter. Add confectioners sugar and 2 tablespoons milk. Blend until smooth. Add an additional tablespoon of milk if necessary to make it a thick drizzly consistency.
Notes
Store cake in an airtight container or on a covered cake plate for up to 3 days. To freeze, wrap unfrosted cake in plastic wrap and put in a freezer bag or airtight container and freeze for up to 2 months. Defrost at room temperature before frosting to serve.
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https://www.redcottagechronicles.com/recipe/blueberry-sour-cream-coffee-cake/