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A fresh blueberry coffee cake ring with icing on top sitting on a wood table
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5 from 6 votes

Fresh Blueberry Coffee Cake

Fresh Blueberry Coffee Cake Recipe ~ Delicious, Moist Blueberry Coffee Cake Loaded with Fresh Blueberries Bursting with Flavor then Drizzled in an Almond Icing!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 505kcal
Author: Julie Evink

Ingredients

Cake

  • 1 1/2 c. fresh blueberries
  • 1 1/3 c. white sugar divided
  • 2 Tbsp cornstarch
  • 1/2 c. butter softened
  • 2 eggs
  • 2 c. flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 c. sour cream
  • 1 tsp almond extract

Glaze

  • 1 1/2 c. powdered sugar
  • 1-2 Tbsp milk
  • 1 tsp almond extract

Instructions

  • Preheat oven to 350 degrees F. Grease tube or bundt pan.
  • In a small saucepan, combine blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 2-3 minutes, or until thick. Stir constantly and set aside.
  • Cream butter and sugar. Add eggs one at a time, beating well after each until light and fluffy.
  • Combine flour, salt, baking powder and cinnamon. Add to creamed mixture alternately with sour cream. Add almond extract and mix.
  • Spoon half of mixture into prepared pan. Spoon half of blueberry mixture into pan. Add remaining batter, then blueberries. Swirl with a knife gently.
  • Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.
  • Prepare glaze: Mix glaze ingredients. Add milk until it reaches desired consistency. Drizzle over top of cake.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 92g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 196mg | Potassium: 144mg | Fiber: 1g | Sugar: 58g | Vitamin A: 425IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 2.1mg