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Blueberry Cinnamon Nut Coffee Cake

1/2   cup (1 stick) butter or margarine, softened
1   cup firmly packed light brown sugar
2   eggs
1   container (8 ounces) sour cream
1   teaspoon vanilla extract
2   cups all-purpose flour
1   teaspoon baking powder
1/2   teaspoon baking soda
1/4   teaspoon salt
1   cup fresh blueberries
1/3   cup chopped nuts
1/3   cup firmly packed light brown sugar
3/4   teaspoon ground cinnamon
3/4   cup powdered sugar
1   tablespoon butter, softened
1   tablespoon milk
1/2   teaspoon vanilla extract
  1. Preheat oven to 350°F. Combine butter and brown sugar in Classic Batter Bowl. Whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in Small Batter Bowl; gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in Small Batter Bowl; mix well. Spoon half of cake batter into lightly greased Springform Pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter.
  2. Bake 45-50 minutes or until Cake Tester inserted in center of cake comes out clean. Let cool in pan on cooling rack 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely on rack. For glaze, combine all ingredients in Small Batter Bowl; whisk until smooth. Drizzle over top of cake. Serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 389, Total Fat 18 g