Blueberry Sour Cream Coffeecake – a delicious recipe with duncan hines, sour cream, milk, eggs, preserves, duncan hines creamy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F Grease 8- or 9-inch round cake or pie pan.
2
Rinse blueberries from mix with cold water and drain.
3
For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
4
Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
5
Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
6
For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
228
kcal
Calories
9
g
Fat
12
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Coffeecake, 1 (20 ounce) package duncan hines 100% whole grain wild maine blueberry muffin mix, 1/4 cup sour cream, 1/2 cup milk, and more.
Yes, Blueberry Sour Cream Coffeecake 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.
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