Ingredients for Sour Cream Blueberry Coffee Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
- Lemon Rind
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Fresh Blueberries
- Pecans
- Ground Cinnamon
- 1/2 cup powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
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How to Make Sour Cream Blueberry Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before removing the sides of the springform pan.
- Transfer the cake to a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar and milk until a smooth glaze forms. Add more milk, one tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
1202g
Fat
484g
Carbs
159g
