Wicked Blueberry Coffee Cake Recipe

Name: Wicked Blueberry Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (or margarine); 1 cup white sugar; 3 eggs, slightly beaten; 1/2 teaspoon vanilla; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 cups flour; 1 cup sour cream (or vanilla yogurt); 2 cups blueberries (fresh or frozen); 1 cup brown sugar; 1/4 cup butter; 1/4 cup flour

Servings: persons

1/2 cup butter (or margarine)
1 cup white sugar
3 eggs, slightly beaten
1/2 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
1 cup sour cream (or vanilla yogurt)
2 cups blueberries (fresh or frozen)
1 cup brown sugar
1/4 cup butter
1/4 cup flour

1
Cream the 1/2 cup of butter and 1 cup of white sugar.
2
Add the eggs, vanilla, baking powder, baking soda, and salt.
3
Add the 2 cups of flour and sour cream alternately to egg mixture, mixing with a spoon.
4
Fold in the blueberries.
5
Pour mixture into a greased 9 x 13 baking pan.
6
In a seperate bowl, cream brown sugar and remaining 1/4 cup butter.
7
Add flour to get a semi-dry mixture.
8
Spread on top of batter.
9
Bake in 350 degree oven for 30 minutes.

1222

kcal

Calories

Fat

170

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 13 ingredients. The key ingredients include: 1/2 cup butter (or margarine), 1 cup white sugar, 3 eggs, slightly beaten, 1/2 teaspoon vanilla, and more.

Yes, Wicked 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.

Wicked Blueberry Coffee Cake

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