Blueberry Sour Cream Coffeecake
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
60
Spice
36
Sweetness
32
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F
2
Grease 8- or 9-inch round cake or pie pan
3
Rinse blueberries from mix with cold water and drain
4
For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl
5
Stir until servings are moistened
6
Spread half the batter in pan
7
Combine blueberries and preserves in small bowl
8
Spread half the blueberry mixture on top of the batter
9
Spread remaining batter over blueberry mixture
10
Spread remaining blueberry mixture on top, avoiding edges
11
Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden
12
For glaze, place frosting in microwave-safe bowl
13
Microwave on high power for 15 seconds
14
Stir until smooth
15
Drizzle over hot coffee cake
16
Serve warm
17
Document
18
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