Blueberry Sour Cream Coffee Cake
3/4 cup butter, softened1
1/2 cups sugar
4 eggs1 teaspoon
3 cups unbleached flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8oz.) sour cream
1/4 cup packed brown sugar
1 Tablespoon flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
Glaze: 1 cup confectioners' sugar
2 to 3 Tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one 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. Spoon a third of the batter into a greased and floured Bundt pan. Combine brown sugar, flour and cinnamon; sprinkle half over the batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine glaze ingredients; drizzle over cake.
Yields: 10-12 servings.Note:
If using frozen berries, do not thaw.