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Blueberry Sour Cream Coffee Cake
Makes 8-12 Servings
Ingredients
* FOR THE COFFEE CAKE:
*1 cup (2 sticks) butter, softened
*2 1/2 cups sugar
*6 large eggs
*1 teaspoon vanilla
*2 cups sour cream
*1/2 cup milk
*4 1/2 cups all-purpose flour
*4 teaspoons baking powder
*1 teaspoon baking soda
*4 cups fresh or frozen blueberries
* FOR THE CRUMB TOPPING:
*1/2 cup cold butter
*1 cup brown sugar
*2 cups all-purpose flour
*2 teaspoons cinnamon
* FOR THE ICING:
*1 cup Confectioners sugar
*1/2 teaspoon vanilla
*Water as needed
Instructions
1Preheat oven to 400F degrees. (See Notes)
2To prepare the coffee cake, cream butter and sugar together in a mixing bowl until light and fluffy.
3Add eggs one at a time. Stir in vanilla, sour cream and milk. Add flour, baking powder and baking soda and mix until the batter is smooth. DO NOT OVERMIX.
4Fold in fresh blueberries. (See Notes)
5To prepare the crumb topping, mix all ingredients together by hand or with the paddle attachment on the mixer until crumbly.
6To prepare the icing, combine Confectioners sugar, vanilla and enough water to make a smooth consistency.
7Grease and flour a 10-inch tube pan or two 9"x13" pans.
8Spoon 1/3 of the batter into pan and spread evenly. Sprinkle half of the crumb mixture over it. Spread remaining batter on top and smooth with spatula. Sprinkle with the remaining crumb topping.
9Bake at 400F degrees for 45 to 55 minutes. Let cool completely. Drizzle with icing before serving.
Notes
  • If using frozen blueberries, bake at 350F degrees for 45 to 55 minutes.
  • If using frozen blueberries, toss in a bit of flour to coat before folding into batter.

Source
Mary Ann Kane-Nudd, Baker/Owner, The Bakery on Market Square, Portsmouth, NH