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Blueberry Cinnamon Nut Coffeecake
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Brief Description
Blueberry coffeecake with cinnamon crumb filling and a powdered sugar glaze; baked in a springform pan.
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Main Ingredient
blueberry
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Category: Breakfast
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Approximately 390 calories and 18 grams of fat per serving.
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Posted By: mcarr
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Posted On: Mar 10, 2015
Number of Servings:
Ingredients:
- 1/2 cups - butter OR margarine
- 1 cups - firmly packed light brown sugar
- 2 - eggs
- 1 cups - sour cream
- 1 teaspoons - vanilla extract
- 2 cups - all-purpose flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1 cups - fresh blueberries
- 1/3 cups - chopped nuts
- 1/3 cups - firmly packed light brown sugar
- 3/4 teaspoons - ground cinnamon
- 3/4 cups - powdered sugar
- 1 tablespoons - butter softened
- 1 tablespoons - milk
- 1/2 teaspoons - vanilla extract
Directions:
Preheat oven to 350 degrees F.
For cake, combine butter and 1 cup brown sugar in a large mixing bowl. Beat until light and fluffy. Add eggs and vanilla, and mix well. Gradually stir in flour, baking powder, soda, and salt; mix well. Fold in the blueberries gently.
For the filling, combine filling ingredients in a small bowl, and mix well.
Spray the springform pan (fitted with fluted bottom) or a bundt cake pan with light cooking or baking spray. Spoon half of the cake batter into the prepared pan. Spread the filling evenly over the batter. Top with the remaining cake batter.
Bake in preheated oven 45-50 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan on cooling rack for 10 minutes. Carefully run a metal spatula around outer edges of the cake; invert onto a serving plate.
Cool completely on a rack.
For glaze, combine all glaze ingredients in a small mixing bowl. Whisk together until creamy and smooth. Drizzle over top of cake before serving.
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