Blueberry Sour Cream Coffee Cake
User Reviews
4.7
18 reviews
Excellent
Blueberry Sour Cream Coffee Cake
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Cake
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 15.25 ounce box yellow cake mix
- 3.4 ounce box instant vanilla pudding
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1 1/2 cups fresh blueberries
Streusel
- 1/3 cup old fashioned oats
- 1/2 cup light brown sugar
- 1/4 cup butter cut into pieces
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
Glaze
- 1/2 cup powdered sugar
- 1-2 teaspoon milk
- 1/4 teaspoon vanilla extract
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Instructions
- Preheat oven to 350 degrees. Prepare a 9-inch springform pan with cooking spray.
Streusel
- Combine all the ingredients with a fork or a pastry blender until a thick crumb forms. Set aside.
Cake
- In a small bowl, combine the cinnamon and sugar and set aside. Reserve 3/4 of cinnamon and sugar for the middle of the cake and the remainder to mix into the streusel.
- In a large mixing bowl, add in the cake mix and dry pudding mix. Stir to combine.
- Add in the sour cream, egg, vanilla, and butter. Beat with a hand mixer on medium until well combined.
- Spread half the batter into the prepared pan.
- Sprinkle 3/4 of the cinnamon sugar mixture over the cake.
- Place remaining batter over the sugar mixture. You can do this in dollops as the batter will be very thick.
- Sprinkle the blueberries on top of the cake batter. Don't mix.
- Mix remaining cinnamon sugar into the streusel and cover the cake and blueberries with the streusel.
- Bake cake for approx. 50 -60 min or until a toothpick comes out clean. Start checking the cake at 45 minutes because ovens vary. If streusel starts to brown cover with a piece of foil to prevent burning.
- While the cake is baking make the glaze.
Glaze
- In a medium bowl, add in the powdered sugar, milk, and vanilla extract. Mix all together until the glaze is smooth and well incorporated.
- Let the cake cool for around 15 minutes before removing from the pan. When cake cools completely Drizzle with the glaze
Nutrition Information
Show Details
Calories
4948kcal
(247%)
Carbohydrates
835g
(278%)
Protein
47g
(94%)
Fat
165g
(254%)
Saturated Fat
98g
(490%)
Cholesterol
552mg
(184%)
Sodium
5253mg
(219%)
Potassium
1392mg
(40%)
Fiber
18g
(72%)
Sugar
572g
(1144%)
Vitamin A
5020IU
(100%)
Vitamin C
23.6mg
(26%)
Calcium
1651mg
(165%)
Iron
15.9mg
(88%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4948 kcal
% Daily Value*
| Calories | 4948kcal | 247% |
| Carbohydrates | 835g | 278% |
| Protein | 47g | 94% |
| Fat | 165g | 254% |
| Saturated Fat | 98g | 490% |
| Cholesterol | 552mg | 184% |
| Sodium | 5253mg | 219% |
| Potassium | 1392mg | 30% |
| Fiber | 18g | 72% |
| Sugar | 572g | 1144% |
| Vitamin A | 5020IU | 100% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 1651mg | 165% |
| Iron | 15.9mg | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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