The Pioneer Woman Tasty Kitchen
Profile Photo

Fresh Blueberry Coffee Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

16
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Laura

Laura on 8.8.2011

This was really tasty! I loved the blueberry ‘jam’ swirled into the batter. I made the glaze with lemon juice and zest instead of water and it complemented the fresh blueberries really well.

Related Recipes

Banana Walnut Crumb Muffins
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
Banana walnut crumb muffins are such delectable little treats! It's the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Peanut Butter Buttercup Squash Scones
Profile Photo by Amanda in Breads
A healthier, tastier twist on the classic pumpkin scone. Loaded with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Jumbo Blueberry Zucchini Muffins with Lemon Drizzle
Profile Photo by Cindy | Hungry Girl por Vida in Breads
Two favorites in one jumbo muffin with a lemon drizzle for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mixed Berry Lemon Loaf
Profile Photo by Shannon W in Breads
Tender quick bread bursting with juicy berries and fresh lemon flavor....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Butterscotch Chip Scones
Profile Photo by Peter - from "Feed Your Soul Too" in Breads
Crusty scones filled with butterscotch chips.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy