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Blueberry Cinnamon Nut Coffee Cake




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• Cake:
  
• 1/2 cup (1 stick) butter or margarine, softened
  
• 1 cup firmly packed light brown sugar
  
• 2 eggs
  
• 1 container (8 ounces) sour cream
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup fresh blueberries
  
• Filling:
  
• 1/3 cup chopped nuts
  
• 1/3 cup firmly packed light brown sugar
  
• 3/4 teaspoon ground cinnamon
  
• Glaze:
  
• 3/4 cup powdered sugar
  
• 1 tablespoon butter, softened
  
• 1 tablespoon milk
  
• 1/2 teaspoon vanilla extract
  






Instructions



1. Preheat oven to 350°F. Combine butter and brown sugar in Classic Batter Bowl. Whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in Small
   Batter Bowl; gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in Small Batter Bowl; mix well. Spoon half of cake
   batter into lightly greased Springform Pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter.
   
2. Bake 45-50 minutes or until Cake Tester inserted in center of cake comes out clean. Let cool in pan on cooling rack 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely on rack. For glaze, combine all ingredients in Small Batter Bowl; whisk until smooth. Drizzle over top of cake. Serve
   using Mini-Serving Spatula.
   






Final Comments


Yield: 12 servings