Blueberry: Blueberry Coffee Cake Recipes by Becky

posted by Becky 07-08-102 8:45 PM

Blueberry Coffee Cake

1/2 c. soft butter or margarine
1 c. sugar
3 eggs
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 c. blueberries
1/2 c. brown sugar
1 tsp. ground cardamom (optional)

Cream butter and sugar; add eggs one at a time, beat after each addition.

Sift dry ingredients; gradually add to egg mixture, alternating with sour cream and ending with flour.
Stir in vanilla and cardamom. Fold in 1 cup blueberries. Pour 1/2 batter into greased and floured 13 x 9-inch pan. Cover with remaining blueberries; sprinkle with brown sugar. Top with rest of batter.

Bake at 325 degrees for 45 to 50 minutes.

Blueberry Coffee Cake

3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 c. light brown sugar, packed
1 Tbsp. flour, unsifted
1/2 tsp. cinnamon
3/4 c. oleo, softened
1 1/2 c. white sugar
1 tsp. vanilla
4 eggs
1 c. sour cream
2 c. blueberries (fresh)
1 c. powdered sugar
1 to 2 Tbsp. milk

Grease and flour 10-inch tube pan or Bundt.

Sift 3 cups flour with baking powder, soda, salt and set aside.

In small bowl, combine brown sugar with 1 tablespoon flour and cinnamon, mix well. In large bowl, beat oleo with sugar and vanilla until fluffy. Add eggs, one at a time. At low speed, blend in flour mixture alternately with sour cream.

Turn 1/3 of batter into pan, sprinkle with half of blueberries and brown sugar mix. Repeat layers. Bake 60 minutes at 350 degrees. Cool.

Mix powdered sugar and milk and drizzle over cake.

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