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Blueberry Coffee Cake
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★
★
★
★
★
5
from
3
reviews
Author:
Hilah Johnson
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hour 20 minutes
Yield:
1
2
1
x
Ingredients
Scale
1x
2x
3x
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
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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/
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