How to make it

  • 1. Preheat the oven to 350°.
  • 2. Butter and flour a 10-inch Bundt pan.
  • 3. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy.
  • 4. Add the granulated sugar and beat until fluffy.
  • 5. Beat in the eggs, sour cream and vanilla.
  • 6. Beat in the dry ingredients just until incorporated.
  • 7. Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan.
  • 8. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
  • 9. Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean.
  • 10. Let the cake cool in the pan for 15 minutes.
  • 11. Invert the cake onto a wire rack, remove the pan and let cool completely.
  • 12. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.

Reviews & Comments 3

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  • impssweetp 7 years ago
    Wow, this sounds really delicious. Great post. Wouldn't this just be great with a hot cup of tea and a friend to share it with.
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  • borinda 7 years ago
    Like you, I love a good coffee cake. You're baking with "real" ingredients rather than substitutions that wouldn't taste right. Nicely done - one cake lover to another.
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  • DetroitTokyo 7 years ago
    sounds yummy!
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