Ingredients
3/4 cup butter, softened1-1/2 cups sugar4 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 cup sour creamFILLING:1/4 cup packed brown sugar1 tablespoon all-purpose flour1/2 teaspoon ground cinnamon2 cups fresh or frozen blueberriesGLAZE:1 cup confectioners’ sugar2 to 3 tablespoons 2% milk
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.
Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.
