Blueberry Sour Cream Coffee Cake

(from Lisa Mc’s recipe box)

Categories: Brunch

Ingredients

  • 1 pkg Duncan Hines Blueberry Muffin Mix
  • 1/3 c sour cream
  • 1/4 c milk
  • 1 egg
  • 1/4 c blueberry preserves
  • 1/2 c powdered sugar
  • 1 1/2 tsp water

Directions

  1. Preheat oven to 375’

  2. Grease 8" or 9" round cake or pie pan.

  3. Rinse blueberries with cold water & drain

  4. Combine muffin mix, sour cream, milk & egg in medium bowl. Stir until moistened

  5. Spread 1/2 of batter in pan.

  6. Combine blueberries & preserves in small bowl.

  7. Spreads 1/2 of blueberry mixture on top of batter.

  8. Spread remaining batter over blueberry layer.

  9. Spread remaining fruit on top, avoiding edges

  10. Bake at 375’ for 30-35 minutes for 8" pan

  11. (25-30 minutes for 9" pan) until golden

  12. For glaze, combine water & powdered sugar in small bowl, stir until smooth.

  13. Drizzle over hot coffee cake.

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