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17Ingredients
4Hours
600Calories
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Description
This moist and delicious coffee cake is bedecked with a streusel topping and creamy lemon drizzle, making it holiday-worthy. And it makes a large cake so there will be plenty to share. The total time includes about 2 ¾ hours for cooling. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- Preheat oven to 350°. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
- Make batter: Put ¾ cup softened butter and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed to blend, then at high speed until light and creamy, about 1 minute. Add eggs 1 at a time, beating on medium-high speed after each addition until well blended, and scraping the inside of the bowl as needed. Beat in sour cream, vanilla, and lemon zest on low speed.
- Measure 2 ½ cups flour. Put 2 tablespoons of it in a small bowl and toss gently with the blueberries; set aside. (Tossing the berries with flour helps suspend them in the batter and prevents them from sinking to the bottom of the cake.)
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium470mg20% |
| Potassium160mg5% |
| Protein8g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber2g8% |
| Sugars55g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(6)
Mimi Jenkins a year ago
I've made this several times and it's always come out perfectly. I don't use the crumble topping anymore because of my Bundt cake pan design (while it's delicious, it would end up being on the bottom not top just because of my Bundt pan design)
It's delicious, easy to make and always a hit.
I use fresh blueberries, and bake 55 minutes in a stone wear Bundt pan.
Donnell Atkinson 2 years ago
Perfect. didn’t change a thing came was moist. The top about covering the blueberries in flour was great.
Luisa 2 years ago
Made the cake, was hopeful. Used frozen blueberries. Cake baked for 1 and 1/2 hours, came out if the oven beautifully after sitting in the counter for 15 minutes, I look at the cake and it was deflated
Cake wasn’t fully cooked even though when tested toothpick came out clean
Very disappointed
Marilyn Schenck 2 years ago
Very good results, felt I should share a positive review. I can empathize with the reviewer that had such a poor result- I’ve had that happen for inexplicable reasons and the waste of effort and ingredients is certainly aggravating, but this one turned out very well for me. I didn’t have a tube pan so used a Bundt pan and frozen blueberries, baked for 55 minutes.
luv2garden1 2 years ago
Terrible. I followed the recipe to the t, weighing all my ingredients, allowing what needed to brought up to room temperature to do so. I baked for 50 minutes. This cake was pulled away from the edges, and was a deep brown color, looking way, way over done. My oven has been calibrated and I have an oven thermometer in there, cake sat in the middle of a 350° oven. My pan is a 2 piece that my mom had, given to me after she sadly passed away, greased and floured. The cake baked for 1 and a half hours and it's still raw in the middle. Yes, 1 1/2 hours using fresh blueberries, and it's raw in the middle. It's currently lying in a soupy mess on my counter. What a complete waste of ingredients. It is going in the garbage, along with the recipe. If I hadn't been baking for over 50 years, I would chalk it up to beginners errors. However, in my opinion, and I thought this as I added it, there's way, way too much sour cream in this, making it a sloppy mess. Fresh blueberries at this time are currently $4.99. Do yourself a favor and find another recipe.