Sour Cream-Blueberry Coffee Cake
Sour Cream-Blueberry Coffee Cake is an impressive dinner. Made with 1/2 c. butter or margarine, softened, 1/2 c. sugar, 2 large eggs, 1 (8 oz.) container sour cream and 1 tsp. vanilla extract, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add 1/2 cup sugar, beating 2 to 3 minutes.
Add eggs and next 3 ingredients, beating until smooth.
Combine flour, baking powder and salt.
Gradually add to butter mixture, beating until blended.
Pour batter into a lightly greased 9-inch spring-form pan.
Combine blueberries and next 3 ingredients.
Sprinkle over batter.
Bake at 350Β° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.
Whisk together powdered sugar and milk until smooth.
Drizzle over cake.
Yield: 1 (9-inch) cake.
π· Perfect Pairings
Complete your meal with these
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