Bundt cakes are loved for their versatility, and this blueberry coffee cake is great for multiple occasions. It will steal the show at a brunch, and it’s also the star on a dessert table. Anyone can look like an expert baker with the presentation of this big, beautiful cake.
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Blueberry Coffee Cake
Cake
1/4 cup firmly packed light brown sugar
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
3/4 cup butter, softened
1 1/2 cups sugar
4 large eggs
3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 (8 ounce) carton sour cream
1 teaspoon vanilla extract
2 cups fresh blueberries
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. In a small bowl, combine brown sugar, 1 tablespoon flour, and cinnamon; set aside. In a large bowl, beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Combine 3 cups flour, baking powder, and baking soda; add to butter mixture alternately with sour cream, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla extract. Pour 1/3 of batter in prepared pan, sprinkle with half the blueberries and half the reserved brown sugar mixture. Repeat layers, ending with the batter. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes in pan on a wire rack. Remove cake from pan; continue cooling on wire rack.
Glaze
1 cup sifted powdered sugar
1 – 2 tablespoons milk
In a small bowl, stir together powdered sugar and 1 tablespoon milk until smooth. If glaze is too thick, stir in additional tablespoon of milk a few drops at a time until desired consistency is reached . Drizzle over cooled cake.
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