There is something about a cake, that when you see sour creme in the ingredient list, you just know it's going to be good. So when I found this on the Coop Food website, saw sour creme in the list - it was a must try. My only change to the original recipe was the glaze - I liked mine with the orange in it - gave it another burst of flavor. Took this for our Wednesday staff meeting and all the ladies asked for the recipe, so I knew it was facebook worthy - I hope you when you give it a try, you'll agree:)
Orange Blueberry Coffee Cake
1 1/3 c. sugar
3/4 c butter (room temp)
beat until fluffy and add
when combined add
1 c. sour creme
1 tbsp vanilla
1/3 c. maple syrup
Mix until combined and add
2 c. flour
1 tbsp orange zest (about 2 large oranges)
1 tsp b.soda
1 tsp b. powder
mix until combined (don't overmix)
now add in
2 c. fresh blueberries
Grease a 10 inch bundt pan with baking spray and fill with batter.
Bake at 350 for about 40 minutes or until a toothpick comes out clean.
Let cool for a bit and then remove from pan
1 1/4 c. icing sugar
2 tbsp orange juice (freshly squeezed from the ones you used for the zest)
2 tbsp milk
whisk together until it is the consistency to drizzle over top of your bundt cake, now drizzle.