Ingredients
Scale
- 1–1/2 c. packed brown sugar
- 1 c. coarsely chopped nuts
- 4 tsp ground cinnamon
- 1 – 8 oz. carton sour cream
- 1 tsp baking soda
- 3/4 c. granulated sugar
- 1/2 c. unsalted butter, softened
- 3 eggs
- 1 tsp vanilla
- 2 c. all-purpose flour
- 1–1/2 tsp baking powder
- 2 c. fresh or frozen blueberries, thawed
- 1 recipe powdered sugar icing
- Powdered Sugar Icing:
- 1/2 c. powdered sugar
- 2 tsp milk
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. Grease a 13 X 9 inch baking pan; set aside.
- For topping, in a small bowl, stir together brown sugar, nuts and cinnamon.
- In another bowl, stir together sour cream and baking soda.
- In a large bowl combine granulated sugar and butter. Mix with an electric mixer on medium until light and fluffy. Add eggs and vanilla; beat until combined. Add flour and baking powder; beat until combined. Beat in sour cream mixture.
- Pour half of the batter in to prepared pan, spreading evenly. Sprinkle with blueberries and half of the topping. Carefully place remaining batter over layers in pan, spreading evenly. Sprinkle with the remaining topping.
- Bake for 35-40 minutes or until a toothpick inserted come out clean. Drizzle with powdered sugar icing. Serve warm or cool completely.
- Powdered Sugar Icing:
- In small bowl, stir together the powdered sugar, milk and vanilla. Stir in enough additional milk to reach drizzling consistency.
- Drizzle over bakes coffee cake that has been cooled slightly.
- Prep Time: 15 mins
- Cook Time: 40 mins