Fresh Blueberry Coffee Cake
photo by diner524
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 10 inch coffee cake
ingredients
- 1 1⁄4 cups fresh blueberries
- 1 1⁄3 cups sugar, divided
- 2 cups all-purpose flour, divided
- 2 tablespoons all-purpose flour, divided
- 1⁄2 cup butter, softened
- 2 eggs
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (8 ounce) carton sour cream
- 1 teaspoon almond extract
- 1⁄2 cup pecans, chopped
- 3⁄4 cup powdered sugar, sifted
- 1 tablespoon water
- 1 teaspoon almond extract
directions
- Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside.
- Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract.
- Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate.
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Glaze:
- Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
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Reviews
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What a great moist cake!!! I only made 1/2 of the recipe and used my 2 mini-pound cake pans. I didn't divide it too evenly though, as you can see from the two photo's. I made one as written minus the nuts for my family and then one for me with the pecans, but did run short on the berries for the top layer. But the looks didn't matter, it was the taste!! Great for a morning breakfast. Thanks for sharing the recipe. Made for PRMR Tag Game.
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This makes the most beautiful cake with the dark blue swirls all through it. It is absolutely delicious too. I wanted to make this cake for my hubby who will be back from a trip tomorrow - won't he be surprised. The only change I made was to use vanilla extra vs. almond. And, I used much less glaze on top only because I'm trying to watch our sugar intake. Definitely a cake I'll make again.
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What a great, moist cake. I increased the blueberry mixture as follows: 2c blueberries, 1/2c sugar, and 3 tbs flour. I also used almonds instead of blueberries. It was fabulous! My daughter reported it was the "Best cake she ever put in her mouth"...I would definately make this again, I would check it after 45min.
Tweaks
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What a great, moist cake. I increased the blueberry mixture as follows: 2c blueberries, 1/2c sugar, and 3 tbs flour. I also used almonds instead of blueberries. It was fabulous! My daughter reported it was the "Best cake she ever put in her mouth"...I would definately make this again, I would check it after 45min.
RECIPE SUBMITTED BY
breezermom
United States