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Blueberry Coffee Cake
A delicious blueberry coffee cake topped with a heavenly glaze made with browned butter. Perfect for breakfast or dessert.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
55
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
servings
Calories
577
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Spoons
Measuring Cups
Bundt Pan
Ingredients
1
cup
butter
room temperature
2
cups
sugar
3
eggs
2
tsp
vanilla
1
cup
sour cream
2 1/2
cups
flour
2
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
salt
1/2
tsp
nutmeg
1/4
cup
buttermilk
1
cup
blueberries
Brown Butter Glaze
4
Tbsp
butter
1/2
cup
powdered sugar
1
tsp
vanilla
2
Tbsp
milk
Instructions
Preheat oven to 350 degrees
Grease and flour a 10 inch bundt pan
Beat together butter and sugar.
Add eggs and vanilla and beat until fluffy
Add in sour cream and mix until smooth.
Mix together flour, baking powder, soda, salt, nutmeg
Mix flour mixture into sugar mixture.
Add in buttermilk and beat until just smooth.
Fold in blueberries and pour batter into prepared pan.
Bake for 55 minutes or until a toothpick comes out clean.
Allow cake to cool partially in pan for about 15 minutes. Use a knife to gently loosen edges of cake from pan and remove to a cooling rack.
Brown Butter Glaze
In a small pan melt butter and cook on low heat until the butter turns a golden brown.
In a small bowl add together powdered sugar and vanilla.
Whisk in the brown butter.
Thin glaze with milk if needed.
Drizzle glaze over top of cake.
Nutrition
Calories:
577
kcal
|
Carbohydrates:
74
g
|
Protein:
6
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
123
mg
|
Sodium:
420
mg
|
Potassium:
198
mg
|
Fiber:
1
g
|
Sugar:
49
g
|
Vitamin A:
945
IU
|
Vitamin C:
2
mg
|
Calcium:
91
mg
|
Iron:
2
mg