Blueberry Sour Cream Coffee Cake Recipe

Name: Blueberry Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine, softened; 2 cups sugar; 2 eggs; 2 1/4 cups flour; 1 tablespoon baking powder; 1/8 teaspoon salt; 1/4 teaspoon cinnamon; 1 (16 ounce) container sour cream; 2 teaspoons vanilla extract; 1 pint fresh blueberries, rinsed, stems removed

Servings: persons

1 cup butter or 1 cup margarine, softened
2 cups sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1 pint fresh blueberries, rinsed, stems removed

1
Preheat oven to 350u00b0F.
2
Grease and flour a bundt or tube baking pan and set aside.
3
Mix together butter and sugar until smooth; add eggs, mixing until well blended.
4
In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
5
Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
6
Pour batter into bundt pan, and bake at 350u00b0F for 1 hour or until a toothpick inserted is removed clean.
7
Cool cake before removing from pan.
8
To remove, invert over plate, and tap pan.
9
Serve on plate garnished with blueberry syrup, if desired.

1185

kcal

Calories

Fat

159

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 10 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 2 cups sugar, 2 eggs, 2 1/4 cups flour, and more.

Yes, Blueberry Sour Cream 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 Sour Cream Coffee Cake

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