This blueberry coffee cake is moist, fluffy and bursting with fresh juicy flavor! Filled with cinnamon sugar and topped with a sweet glaze, you'll love it for breakfast, dessert or any time of day.
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Ingredients
Cake:
1 ½cupsgranulated sugar
¾cupbuttersoftened to room temperature
2eggsroom temperature
1cupsour creamroom temperature
1teaspoonvanilla extract
1 ½cupsfresh or frozen blueberries
2cupsall-purpose flourspooned and leveled
1 ½teaspoonsbaking powder
¼teaspoonsalt
Filling:
½cupdark or light brown sugar
⅓cupall-purpose flour
1teaspoonground cinnamon
Icing:
1cuppowdered sugar
2-3tablespoonslemon juice or milk
Instructions
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
In a large mixing bowl, cream the granulated sugar and butter for 2-3 minutes, until smooth and fluffy.
Add the eggs, one at a time, beating well after each addition.
Scrape the bowl, then mix the sour cream and vanilla extract in on low speed.
Place the blueberries in a bowl and toss them with about 1 tablespoon of flour.
Pour the remaining flour on top of the batter. Then sprinkle the flour with baking powder and salt. Stir into the batter until it is just mixed in. The batter will be thick.
Stir half of the blueberries (1 ½ cups) into the batter.
Spoon half of the batter into the prepared Bundt pan and spread it smooth.
Mix the brown sugar, 1/3 cup of flour, and the cinnamon in a small mixing bowl.
Sprinkle the filling mixture over the batter in the pan. Then add the remaining blueberries over the filling.
Spoon the rest of the batter over the blueberries and smooth with a spatula.
Bake for 55-70 minutes, or until a toothpick inserted comes out clean.
Let rest for 10 minutes in the pan, then invert onto a cooling rack and cool completely.
Whisk the powdered sugar and lemon juice or milk in a bowl until smooth. Drizzle over the completely cooled cake before serving.