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Blueberry Coffee Cake with Maple Glaze
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Indulge in a flavorful blueberry cinnamon coffee cake topped with maple syrup for a delightful breakfast treat.
Ingredients:
  • 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
  • 1/2 cup powdered sugar
  • 1/4 teaspoon maple flavor
  • 2 to 3 teaspoons milk
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube cake pan generously with shortening. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl, then sprinkle evenly over the shortening to coat the pan.
  • In a large bowl, use an electric mixer on medium speed to beat the butter and 1 cup of sugar until light and fluffy, remember to scrape the bowl occasionally. Gradually add the eggs one at a time, making sure to beat well after each addition. Mix in the sour cream until well incorporated.
  • Gradually blend in 2 cups of flour, baking powder, baking soda, 1/2 teaspoon of cinnamon, and salt on low speed. Toss blueberries with 2 tablespoons of flour. Carefully fold blueberries into the batter using a spoon. Transfer batter into the pan.
  • Bake for 45-50 minutes until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan on a rack for 25 minutes. Invert a heatproof serving plate over the pan, flip it over, and remove the pan. Let the cake cool completely for about 1 hour before serving.
  • Combine powdered sugar, maple flavor, and milk in a small bowl until smooth. Drizzle the glaze over the cooled cake to your desired consistency.

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