Sour Cream-Blueberry Coffee Cake – a delicious recipe with butter, sugar, eggs, sour cream, vanilla extract, lemon rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to 3 minutes. Add eggs and next 3 ingredients, beating until smooth. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan. Combine blueberries and next 3 ingredients. Sprinkle over batter. Bake at 350u00b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes. Whisk together powdered sugar and milk until smooth. Drizzle over cake. Yield: 1 (9-inch) cake.
1302
kcal
Calories
57
g
Fat
185
g
Carbs
20
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 15 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 1/2 c. sugar, 2 large eggs, 1 (8 oz.) container sour cream, and more.
Yes, Sour Cream-Blueberry 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.
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