OFN Staff Favorite
• 3/4 C butter, softened
• 1 1/2 C sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3 C all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 C sour cream
Filling
• 1/4 C packed brown sugar
• 1 Tbsp all-purpose flour
• 1/2 Tbsp ground cinnamon
• 2 C fresh or frozen blueberries
Glaze
• 1 C confectioners’ sugar
• 2 to 3 Tbsp milk
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-inch fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. Combine glaze ingredients; drizzle over coffee cake.
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