Blueberry Coffee Cake Monday, June 9, 2014


1 cup fresh blueberries
3 TBSP sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
1/2 cup sour cream
3 TBSP butter, melted
1 tsp vanilla extract
1/4 cup sliced almonds
1/4 cup confectioners' sugar
1-1/2 tsp 2% milk
1/4 tsp vanilla extract


Preheat oven to 350 deg. In a small bowl, combine blueberries and sugar; set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of batter into a greased and floured 8-in round baking pan. Top with blueberry mixture. Spoon remaining batter over blueberries; sprinkle with almonds. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. In a small bowl, combine icing ingredients; drizzle over coffee cake. Serve warm.


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