Cakes

Fresh Blueberry Coffee Cake

Julie Evink
May 06, 2013
141

It’s blueberry season and I had to pick up a few cartons of blueberries when they were on sale at the grocery store. The hubby isn’t a blueberry fan so the coworkers got treated to this recipe. It’s a very delicous coffee cake and I would describedthe texture more like a pound cake than light and fluffy. The hubby did try a piece and he said it was pretty good for being blueberry. He thought that maybe I could subsitute strawberries because he really liked the plain part of the cake. The coworke

12
1 1/4 c. fresh blueberries
1 1/3 c. white sugar, divided
2 Tbsp cornstarch
1/2 c. butter, softened
2 eggs
2 c. flour
1/2 tsp salt
1 tsp baking powder
1 c. sour cream
1 tsp vanilla or almond extract
1/2 c. pecans (optional)

Glaze
3/4 c. powdered sugar
1 Tbsp warm water
1 tsp vanilla or almond extract
Preheat oven to 350 degrees F. Grease tube pan. 2. In a small saucepan, combine blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 2-3 minutes, or until thick. Stir constantly and set aside. 3. Cream butter and sugar. Add eggs one at a time, beating well after each. 4. Combine flour, salt and baking powder. Add to creamed mixture alternately with sour cream. Add flavoring. 5. Spoon half of mixture into prepared pan. Spoon half of blueberry mixture into pan. Add remaining batter, then blueberries. Swirl with a knife gently. Sprinkle with pecans, if using. 6. Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish. 7. Prepare glaze: Mix glaze ingredients well. Drizzle over top of cake.
Nutritions

Calories
510

Sodium
140mg
5% DV

Fat
27g
41% DV

Protein
6g
13% DV

Carbs
55g
18% DV

Fiber
3g
14% DV
Baked