Sour Cream Blueberry Coffee Cake

Serves: 5
Total Calories: 1,053


Streusel Topping:
4 tablespoons butter, melted
1 cup dark brown sugar
2 teaspoons cinnamon
1/2 cup chopped nuts
Sour Cream Blueberry Coffee Cake:
3/4 cup butter, softened
1 cup sugar
2 extra-large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
2 1/2 cups blueberries


Streusel Stopping:
Mix ingredients. Set Aside

Sour Cream Blueberry Coffee Cake:
Grease and flour a 10-inch tube pan. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, baking soda, and salt. Stir dry mixture into butter mixture alternately with sour cream, ending with dry ingredients. Beat until smooth. Fold in blueberries.

Pour half of the batter into prepared pan. Sprinkle with half of the Streusel Topping, which is prepared by mixing ingredients until crumbly. Pour remaining half of batter into pan and sprinkle again with Streusel Topping. Bake at 350° for 50–55 minutes. Allow to cool 10 minutes and turn out onto wire rack.

Nutritional Facts:

Serves: 5
Total Calories: 1,053
Calories from Fat: 502

This Sour Cream Blueberry Coffee Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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