Blueberry Coffee Cake with Maple Glaze

Enjoy this homemade delicious blueberry coffee cake drizzled with maple syrup – perfect to serve for breakfast.

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  • prep time 30 min
  • total time 2 hr 45 min
  • ingredients 16
  • servings 16
 

Ingredients

Coffee Cake

3
tablespoons granulated sugar
1
teaspoon ground cinnamon
1
cup granulated sugar
1/2
cup butter or margarine, softened
3
eggs
1
cup sour cream
2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
2
cups fresh blueberries
2
tablespoons all-purpose flour

Glaze

1/2
cup powdered sugar
1/4
teaspoon maple flavor
2
to 3 teaspoons milk

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LOCATION

Steps

  • 1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon; sprinkle evenly over shortening to coat pan.
  • 2 In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
  • 3 On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon and the salt. Coat blueberries with 2 tablespoons flour. With spoon, gently stir blueberries into batter. Spoon batter into pan.
  • 4 Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on cooling rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
  • 5 In small bowl, mix powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.
  • 1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon; sprinkle evenly over shortening to coat pan.
  • 2 In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
  • 3 On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon and the salt. Coat blueberries with 2 tablespoons flour. With spoon, gently stir blueberries into batter. Spoon batter into pan.
  • 4 Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on cooling rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
  • 5 In small bowl, mix powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
200mg
200%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.