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 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 505kcal
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
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.
Serving: 1 | 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