Blueberry Coffee Cake
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
Ingredients
Scale
- 4 tablespoons (1/4 cup) softened butter
- 1 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups wild frozen blueberries (do not thaw first)
- Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 tablespoons sour cream
- 2 or more cups powdered sugar, sifted
- For topping: 1 pint fresh strawberries, hulled and sliced
Instructions
- Grease and flour a 9″ springform pan or 9 inch square cake pan. Set oven to 350ºF.
- Whisk dry ingredients together in a medium bowl and set aside.
- Cream the butter with sugar until light. Beat sour cream with the eggs and vanilla until smooth.
- Add the flour mixture and sour cream mix alternately to the bowl, mixing until just barely combined.
- Fold in berries.
- Spread into prepared pan.
- Bake 45-50 minutes.
- Let cool in the pan 10 minutes before flipping onto a rack to cool.
- Make the frosting:
- Whip cheese and sour cream until light and fluffy. Slowly incorporate powdered sugar until a thick, smooth frosting is formed.
- Spread onto cooled cake and decorate with strawberries right before serving.
- Refrigerate leftover cake.
Nutrition
- Calories: 370
- Fat: 14
- Carbohydrates: 57
- Protein: 5
Find it online: https://hilahcooking.com/blueberry-cake/