Fresh Blueberry Coffee Cake

Yield: 12 servings

Prep Time: 25 min

Cook Time: 50 min

Fresh Blueberry Coffee Cake


1 1/4 cups fresh blueberries
1 1/3 cups granulated white sugar, divided
2 Tablespoons cornstarch
1/2 cup butter, softened
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
8 ounces sour cream
1 teaspoon vanilla or almond extract
1/2 cup chopped pecans, optional

3/4 cup powdered sugar
1 Tablespoon warm water
1 teaspoon vanilla or almond extract


1. Preheat oven to 350 degrees F. Grease tube pan.

2. In a small saucepan, combine blueberries, 1/3 cup sugar and cornstarch. Cook over medium heat 2-3 minutes, or until thick. Stir constantly and set aside.

3. Cream butter and sugar. Add eggs one at a time, beating well after each.

4. Combine flour, salt and baking powder. Add to creamed mixture alternately with sour cream. Add flavoring.

5. Spoon half of mixture into prepared pan. Spoon half of blueberry mixture into pan. Add remaining batter, then blueberries. Swirl with a knife gently. Sprinkle with pecans, if using.

6. Bake 50 minutes. Let stand 5 minutes before removing from pan. Place on a serving dish.

7. Prepare glaze: Mix glaze ingredients well. Drizzle over top of cake.