Blueberry Cinnamon Coffee Cake
This recipe may be the only coffee cake recipe you ever need. Bake it without fruit, and it is the sour cream coffee cake beloved for generations. Bake it with fresh blueberries, and it is the cake you tote to potlucks and office luncheons, or to a new neighbor who has just moved in down the street. As the winter holidays approach and fresh cranberries come into season, chop those fresh cranberries and substitute them for the blueberries. Versatile, delicious, and easy to make.
- 1 package (18.25 ounces) Cake Mix Doctor Simply Yellow mix
- 1 cup sour cream
- ⅔ cup vegetable oil
- 3 large eggs
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon
- ½ cup finely chopped pecans
- 2 cups fresh blueberries
- ¾ cup powdered sugar
- 1 tablespoon fresh orange juice
- ½ teaspoon grated orange zest
- ½ teaspoon vanilla
- Place rack in center of oven, and preheat the oven to 350 degrees. Lightly grease and flour a 13- by 9-inch baking pan, and set aside.
- Place the cake mix, sour cream, oil, and eggs in a large bowl. Beat with an electric mixer on low speed until combined, 30 seconds. Increase mixer to medium and heat until smooth, 1½ minutes more. Pour batter into the reserved pan.
- For the topping, stir together the brown sugar, cinnamon, and pecans in a small bowl. Sprinkle the topping over the batter in the pan, and swirl the batter with a dinner knife. Scatter the blueberries on top, and place the pan in the oven.
- Bake until the cake springs back when pressed and is golden brown, 40 to 45 minutes. Remove the pan from the oven and let cool while you make the glaze.
- For the glaze, whisk together the powdered sugar, orange juice, zest, and vanilla. Drizzle over the top of the warm cake, slice, and serve.