BLUEBERRY SOUR CREAM STREUSEL COFFEE CAKE RECIPES
BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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. fluted 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 in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
Nutrition Facts : Calories 448 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 68g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
BLUEBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
Provided by Taste of Home
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 476 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 57g carbohydrate (30g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
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