The Pioneer Woman Tasty Kitchen
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Fresh Blueberry Coffee Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

Fresh blueberries in a scrumptious pound cake like coffee cake topped with icing!

Ingredients

  • FOR THE CAKE:
  • 1-¼ cup Fresh Blueberries
  • 1-⅓ cup White Sugar, Divided
  • 2 Tablespoons Cornstarch
  • ½ cups Butter, Softened
  • 2 whole Eggs
  • 2 cups Flour
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1 cup Sour Cream
  • 1 teaspoon Vanilla Or Almond Extract
  • ½ cups Pecans (optional)
  • FOR THE GLAZE:
  • ¾ cups Powdered Sugar
  • 1 Tablespoon Warm Water
  • 1 teaspoon Vanilla Or Almond Extract

Preparation

1. Preheat oven to 350 degrees F. Grease a tube pan.

2. 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.

3. In a large bowl, cream butter and remaining sugar. Add eggs one at a time, beating well after each.

4. In another bowl, combine flour, salt and baking powder. Add to creamed mixture alternately with sour cream. Add vanilla or almond flavoring.

5. Spoon half of the batter mixture into prepared pan. Spoon half of blueberry mixture into pan. Add remaining batter, then remaining blueberries. Swirl with a knife gently. Sprinkle with pecans, if using.

6. Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.

7. Prepare glaze: Mix glaze ingredients well. Drizzle over top of cake.

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