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: 2 cups flour; 1 Tbsp. lemon zest; 1 tsp. CALUMET Baking Powder; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup sugar, divided; 3/4 cup butter, softened; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2 eggs; 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09

Servings: persons

2 cups flour
1 Tbsp. lemon zest
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar, divided
3/4 cup butter, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 cup blueberries Whole Foods 3 For $10.00 thru 02/09

1
Heat oven to 350 degrees F.
2
Combine flour, lemon zest, baking powder, baking soda and salt.
3
Reserve 1 Tbsp.
4
sugar.
5
Beat butter and remaining sugar in large bowl with mixer until light and fluffy.
6
Blend in sour cream and eggs.
7
Gradually add flour mixture, mixing well after each addition.
8
Pour into 9-inch pan sprayed with cooking spray; top with blueberries and reserved sugar.
9
Bake 55 min.
10
or until toothpick inserted in center comes out clean.
11
Cool bread in pan 10 min.
12
Remove from pan to wire rack; cool completely.

928

kcal

Calories

Fat

106

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: 2 cups flour, 1 Tbsp. lemon zest, 1 tsp. CALUMET Baking Powder, 1 tsp. baking soda, 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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