Fresh Blueberry Coffee Cake
"This recipe is from an old Southern Living Cookbook. I've made it many times and have copied the recipe for several people who loved it. I use a bundt pan, but you could try other pans like 2 loaf pans or a 9x13. Serve for breakfast, a brunch or even an after dinner dessert. Just be careful when placing the blueberry layer. It's pretty heavy so it will sink. Placing it closer to the top of the wet batter works best."
photo by Pam-I-Am
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
15
ingredients
-
Blueberry filling layer
- 1 1⁄4 cups fresh blueberries
- 1⁄3 cup sugar
- 2 tablespoons cornstarch
-
Cake
- 3⁄4 cup butter, softened (margarine ok)
- 1 1⁄2 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sour cream (regular or light)
- 1 1⁄2 teaspoons almond extract
- 3⁄4 cup finely chopped pecans
-
Glaze
- 1⁄2 cup powdered sugar
- 1 tablespoon warm water
- 1⁄2 teaspoon almond extract
directions
- Preheat oven to 350 degrees.
- In a saucepan, combine blueberries (cleaned and trimed), sugar and cornstarch. Cook over low heat for 2 to 3 minutes or until sauce is thickened. Set aside.
- Cream butter, sugar, eggs togther in a bowl with mixer. Combine flour, baking powder, soda and salt; add to creamed mixtgure, alternating with sour cream. Stir in almond extract.
- Spoon half of the batter into the greased bundt pan or 2 loaf pans.
- Spoon half blueberry sauce on top of the batter evenly, so it's not in a lump that may sink.
- Spoon the remaining batter on top. Sprinkle with chopped peacans.
- Bake at 350 for 40-50 minutes or until done. Let cool and remove from the pan.
- Glaze: Combine ingredients and mix well.
- Place cake on serving plate and drizzle with powdered sugar glaze over the top while warm.
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Reviews
-
Very good cake, I made this with frozen blueberries as they were what I had. This turned out very nice. Oh I also made this in a spring form pan, it took a little while longer to cook in the oven but I just kept checking on it. I also used lemon extract instead of almond, turned out great. I will keep this recipe. Thanks so much. -
I made this cake as directed. It is pretty good. It does taste a bit like a yellow cake mix with blueberries and nuts but a bit better. Next time I will add more blueberries and mix the nuts in as they didn't seem to adhere to well to the cake and went everywhere when I flipped the cake onto a serving platter.
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Okay, Pam. Remember how I told you I save the five star rating for phenomenal recipes? Well, this one was fantabulous! Of course I subbed vegan ingredients, but it came out soooooo good! Oh my gosh, I was in heaven! Thanks so much for this one! -
Okay....I have a new favourite! This cake is so moist and the flavour just knocks your socks off. The blueberries did find their way to the bottom of the pan, (of course my berries weight about 5 pounds each ), so I think next time I'll try pouring all the batter in the pan and then putting the blueberries on top. I also didn't finish with the glaze, but dusted with icing sugar. This is a very large cake. Will try freezing part for another day. Thanks Pam....you sure can pickem'.
Tweaks
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Very good cake, I made this with frozen blueberries as they were what I had. This turned out very nice. Oh I also made this in a spring form pan, it took a little while longer to cook in the oven but I just kept checking on it. I also used lemon extract instead of almond, turned out great. I will keep this recipe. Thanks so much.
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California
