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Blueberry Coffeecake

Teresa Ambra
This fantastic bundt coffeecake has a delicate texture with two blueberry-cinnamon layers sandwiched between 3 coffeecake layers. Powdered sugar icing is drizzled on top adding even more wonderful flavor. Excellent coffeecake for holiday breakfasts or special occasions.
4 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings 16

Ingredients
  

  • 3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/4 tsp. salt
  • 1 tbsp. Gold Medal UNBLEACHED all-purpose flour
  • 3/4 cup unsalted butter softened
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • 3/4 tsp. baking soda
  • 1/4 cup brown sugar packed
  • 1/2 tsp. cinnamon
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 1/2 tsp. baking powder
  • 2 12-oz. pkg. fresh or frozen blueberries thawed
  • 1 cup powdered sugar
  • 1 to 2 tbsp. milk

Instructions
 

  • Generously grease and flour a 10-inch bundt pan.
  • Preheat oven to 350°.
  • Mix flour with baking powder, soda and salt and set aside.
  • In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well.
  • In a large bowl of electric mixer, at medium speed, beat butter with sugar and vanilla until fluffy.
  • Add eggs, one at a time, beating after each addition.
  • At Low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions) beating until combined.
  • Turn one-third of batter into prepared pan, spreading evenly.
  • Sprinkle with half the blueberries and half the brown sugar mixture.
  • Repeat layering of remaining batter, blueberries and brown sugar mixture.
  • Bake 60 minutes, or until knife inserted in center comes out clean.
  • Cool in pan on wire rack 20 minutes.
  • Gently remove from pan.
  • Mix powdered sugar and milk until smooth; drizzle over cake.

Notes

NOTE: While the recipe calls for 60 minutes of baking, this usually takes about one hour and fifteen to one hour and twenty minutes to cook all the way through. Be sure to insert a knife all the way to the bottom of the bundt pan to check for doneness. If the knife comes out clean the cake is baked all the way through. If not, keep baking.
NOTE: This is also good with raspberries.
© Can’t Stay Out of the Kitchen
Keyword blueberries, blueberry dessert, breakfast, cake, coffee cake, dessert
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