I grew up down the road from my friend Marianne. Our friendship is the type that starts with memories of hamsters on the loose at slumber parties, running around in the sprinklers in the front yard and the stiff, polyester of Girl Scout uniforms. Her mother, Barb, was our troop leader. She was (and is!) a very pretty woman. Mesmerizing with her bright eyes, pearly white smile, womanly figure and soft mothering ways, she was just the role model us young gals needed.

When Marianne was married a few years ago, the hosts of her shower put together a recipe book with submissions from all the guests. Lucky for us (and now for you), Barb shared her famous Blueberry Coffee Cake recipe. Last Friday, when defrosting my freezer, I found two bags of frozen blueberries hibernating in the corner and was therefore, lucky enough to enjoy this delicious cake in the midst of snowy winter.

This coffee cake is easy, delicious and beautiful. It is a great choice to serve with brunch or to bring to work to nibble with your coffee. Or, be a good “girl scout” and deliver one of these cakes to welcome a new neighbor.

Blueberry Coffee Cake
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 cup sour cream
2 cups fresh blueberries, washed or frozen blueberries, drained
1/2 cup brown sugar
2 Tablespoons flour
3 teaspoons cinnamon

Preheat oven to 350. Heavily spray tube a bundt pan with baking spray. Mix together dry ingredients and set aside. Combine brown sugar, flour and cinnamon and set aside. Cream butter, add sugar, vanilla and eggs and mix thoroughly Add dry ingredients and mix thoroughly. Blend in sour cream with mixer on low.

Spread 1/3 batter in greased pan. Top with 1/2 the blueberries and sprinkle with half the topping mix. Repeat. Top with the remaining batter.

Bake 1 hour or more as needed until toothpick comes out clean. Cool completely. Loosen edges gently and turn out of pan. Gently invert onto decorative plate or platter. Drizzle with powdered sugar, vanilla and water glaze or sprinkle with powdered sugar.

* I made my glaze with powdered sugar, a touch of water and a few drips of almond extract. It gave it a nice flavor and kept the glaze bright white. The vanilla can darken it.

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13 Responses to “Barb’s Blueberry Coffee Cake”

  1. Cork & Feast Says:

    I am definitely giving this recipe a try. My mother-in-law recently gave me a recipe for Blueberry Muffins that she swears by… but I actually prefer coffee cake to muffins, so guess which recipe I’ll be trying first? (Hope she doesn’t see this!) Or maybe I’ll just make them both and conduct a little weekend taste testing of my own…

  2. JEP Says:

    This the best solution to my winter blahs—thanks for a delicious treat!

  3. Michelle Says:

    Oh my goodness!! This looks so good! I can almost smell it!

  4. Cakespy Says:

    It’s even more special because you kind of “found” the berries…like it was meant to be!

  5. charlizejan Says:

    Yummy!i love this and will make this soon!thanks
    Here’s my favorite recipe site,im sure this will be helpful.

  6. kfc coleslaw recipe Says:

    Wau!!! i’m looking for this great recipe for a long time. Nice.

  7. Michelle Says:

    Just made this for a Slow Food potluck, and it went over big. I added lemon zest to the confectioners’ sugar glaze, and that really brightened it. NExt time I might put a little zest into the batter, as well. Great way to use abundant blueberries. Thanks!

  8. blueberry coffee cake = fruit for dinner » Baking with Carter Says:

    [...] frequently). I’d also like to try the suggested addition of almond extract. Whipped’s Barb’s coffee cake also earns points for being made in a Bundt [...]

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