Blueberry Cinnamon Nut Coffee Cake

Name: Blueberry Cinnamon Nut Coffee Cake
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 118.29 ml butter; 236.59 ml firmly packed light brown sugar; 2 eggs; 236.59 ml sour cream; 4.92 ml vanilla; 473.18 ml all-purpose flour; 4.92 ml baking powder; 2.46 ml baking soda; 1.23 ml salt; 236.59 ml fresh blueberries; 78.78 ml chopped nuts; 78.78 ml firmly packed light brown sugar; 3.69 ml ground cinnamon; 177.44 ml powdered sugar; 14.79 ml butter, softened; 14.79 ml milk; 2.46 ml vanilla

Submitted by HeatherN

"This is from the Pampered Chef springform pan insert. A very delicious coffee cake."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 12

ingredients

Cake
118.29 ml butter
236.59 ml firmly packed light brown sugar
2 eggs
236.59 ml sour cream
4.92 ml vanilla
473.18 ml all-purpose flour
4.92 ml baking powder
2.46 ml baking soda
1.23 ml salt
236.59 ml fresh blueberries
Filling
78.78 ml chopped nuts
78.78 ml firmly packed light brown sugar
3.69 ml ground cinnamon
Glaze
177.44 ml powdered sugar
14.79 ml butter, softened
14.79 ml milk
2.46 ml vanilla

directions

Preheat oven to 350.
Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
Combine filling ingredients, mix well.
Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.