Buttery Blueberry Sour Cream Coffee Cake

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the sour cream, mixing well after each addition.

3. 3

   Spoon a third of the batter into a greased and floured 10-inch fluted tube pan. Combine the brown sugar, 1 tablespoon of flour, and cinnamon; sprinkle half over the batter. Top with half of the blueberries. Repeat the layers, then top with the remaining batter.

4. 4

   Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

5. 5

   In a small bowl, whisk together the confectioners' sugar and 2-3 tablespoons of milk to create a pourable glaze. Drizzle the glaze over the cooled coffee cake.