Blueberry Cinnamon Coffee Cake Recipe

Name: Blueberry Cinnamon Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter, Softened; 1 cup Sugar; 2 whole Eggs; 2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 8 ounces, weight Sour Cream; 1-1/2 teaspoon Vanilla; 1-1/2 cup Blueberries; 2 Tablespoons Sugar; 1 teaspoon Cinnamon

Servings: persons

1 stick Butter, Softened
1 cup Sugar
2 whole Eggs
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
8 ounces, weight Sour Cream
1-1/2 teaspoon Vanilla
1-1/2 cup Blueberries
2 Tablespoons Sugar
1 teaspoon Cinnamon

1
Preheat oven to 350 degrees.
2
Cream butter and gradually add in the sugar. Add eggs, one at a time, beating well after each one.
3
In a small bowl, mix together flour, baking powder and baking soda. Gradually add to butter mixture, mixing until it is all incorporated. Stir in sour cream and vanilla.
4
Spoon half of the batter into a greased and floured bundt pan. Smooth out batter with a spatula. Sprinkle with blueberries, sugar and cinnamon. Top with remaining batter and bake for about 45 minutes.
5
Let it cool in the pan for about 10 minutes and then transfer to a platter. Lightly dust with powdered sugar if desired.

915

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick Butter, Softened, 1 cup Sugar, 2 whole Eggs, 2 cups Flour, and more.

Yes, Blueberry Cinnamon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cinnamon Coffee Cake

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