Blueberry Cinnamon Coffeecake

-
Fresh Blueberries, Coffee, Cake


                                   What's not to love?

I first tasted this delicious coffeecake several years ago during blueberry season and was convinced it was the best thing around. Should I confess how quickly that first one disappeared and that my hubby and I were the only ones that ate that one and that I baked a second one the next day. I did invite company to help us with the second one.☺ Anyway I received a call from my sister today saying they are planning a trip to Pa. this weekend, so I guess this will be their Saturday morning treat and I will have to hide this thing  in the freezer till they get here.

Here's what you'll need:
½ cup butter, softened
1 cup brown sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
Coarse sugar

Filling:
1/3 cup brown sugar
¾ teaspoon cinnamon

Glaze for drizzling:
¾ cup powdered sugar
1 Tablespoon butter, melted
1 Tablespoon milk
½ teaspoon vanilla

Preheat oven to 350°. Spray a 9 inch Spring form pan with non stick spray.

Combine butter and brown sugar in a mixer bowl and beat until light and fluffy.


Add eggs, sour cream, and vanilla; mix well.


Add 1 cup flour and baking powder, baking soda, and salt; mix well.


Add remaining cup of flour and mix well.


Gently fold in fresh blueberries with a spatula.


Spread half of batter into prepared pan.


Mix brown sugar and cinnamon together and sprinkle over batter in pan.


Spoon the rest of the batter over the sugar/cinnamon mixture and carefully spread into an even layer.

Sprinkle with coarse sugar.



Bake for 45-50 minutes.

fresh from the oven
                                                                  
Let cool on a wire rack. Before releasing the spring run a sharp knife around the edge.


Remove to a serving platter and drizzle with the glaze.

Combine all glaze ingredients and whisk till smooth.


I poured it into a baggie and snipped a tiny corner and drizzled it like that. And I only used about half of the glaze.

It wasn't easy taking this next picture and then sliding it back into place to prepare it for the freezer. But that's what I did. ☺ Just thought you should know I do have some self control. ☺


I hope you try this scrumptious coffeecake. You will not be disappointed!

                         

Comments

  1. AnonymousFebruary 12, 2011 at 11:45 AM

    Oh my word that looks delicious!!! My family loves blueberry stuff so I think I will have to try it sometime... Looks kinda dietish ha!! Fruit!! Sharon

    ReplyDelete
  2. MarthaFebruary 12, 2011 at 12:41 PM

    Oh yes, fruit!! And even the dark antioxident kind!! As for the dietish part, as long as you don't eat the whole thing (ahem!) you'll be fine. Haha

    ReplyDelete
  3. Honey at 2805February 20, 2011 at 10:17 PM

    Looks totally yummy. I'll be trying this one! Have just become a follower & hope you will stop by & consider same.

    ReplyDelete
  4. MarthaFebruary 20, 2011 at 10:29 PM

    Thanks, you'll love the coffeecake. Stopped in to see and follow you :)

    ReplyDelete
  5. An Oasis in the DesertFebruary 20, 2011 at 11:06 PM

    Oh, wow, that looks and sounds so good. I have it bookmarked & will make it soon. I'm a new follower.
    CAS

    ReplyDelete
  6. Grannys AtticFebruary 21, 2011 at 2:43 AM

    Oh I can't wait to try this. We have so many blueberries in the freezer form last years crop. Thanks so much for sharing, Blessings Vicky

    ReplyDelete
  7. Allison NicoleFebruary 21, 2011 at 10:13 AM

    Your newest follower from Debbie's! Hope you'll follow me back! That coffee cake looks absolutely wonderful! Allison @ leomommyof4.blogspot.com

    ReplyDelete
  8. DaniellaFebruary 21, 2011 at 12:57 PM

    Looks Delish!! Thanks for sharing!
    I'm here from Debbie's party, and I'm your newest follower!!
    xxDaniella

    ReplyDelete
  9. RiniFebruary 22, 2011 at 2:09 AM

    Love, love, love! Thank you for sharing the recipe. I was looking for a cake like this one! :)

    I found you through Debbiedo's!
    XXX

    ReplyDelete
  10. Savannah GrannyFebruary 23, 2011 at 12:42 AM

    Hi, I hopped over from Debbie's. OMG, this looks sooooo yummy. I am going to make this when my daughters come down for St. Patricks Day.
    I will probably make it first for Bob and me. Thanks for sharing.
    I am your newest follower. Come by and follow me as well. Hugs, Ginger

    ReplyDelete
  11. cocoa and coconut March 18, 2011 at 9:29 PM

    Hi there,
    Just found your blog and love it! The recipes are great and your style is really pretty. I have such a thing for blueberries at the moment. This is right up my alley.

    ReplyDelete
  12. MerveilleuxMarch 18, 2011 at 10:45 PM

    This looks so good!

    ReplyDelete
  13. AmyMarch 19, 2011 at 10:19 AM

    Looks so tasty and pretty!

    ReplyDelete
  14. Allison @ Alli 'n SonMarch 19, 2011 at 1:49 PM

    This coffee cake is beautiful! I can't wait until blueberries are in season.

    I'd like to invite you to link up with my Sweet Tooth linky. I hope to see you there. http://alli-n-son.com/2011/03/17/soft-chewy-chocolate-chip-cookies/

    ReplyDelete
  15. Esther AsburyMarch 19, 2011 at 9:19 PM

    That looks WONDERFUL!!!

    ReplyDelete
  16. FABBY'S LIVINGApril 21, 2011 at 5:54 PM

    It looks so yummy and decadent that I already got your recipe. I'm hosting a luncheon Easter Sunday for 8 family members, my 81 yr.old mom, my daughter and hubby, my other single daughter,my brother Joe and wife and the two of us...course my 2 darling little grandgirls. Well, I'm making this great coffe cake for afternoon tea, or coffee...thanks for the recipe!!! Hope you come by and see how my table is going to look.
    Have a blessed Easter.
    FABBY

    ReplyDelete
  17. The Charm of HomeApril 21, 2011 at 6:09 PM

    This looks delicious! My husband is always wanting a coffeecake and my kids love blueberries. I will have to try this. Thanks for linking this up!
    Sherry

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more