This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love fresh blueberries, and this breakfast treat is a fabulous way to enjoy them.

but it's been scaled up to a slightly larger 12-cup Bundt pan. I've also added a secret ingredient that amps up the lemon ...

Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and blueberry bundt cake, add the grated zest of 2 ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

No matter which way you cut it, each slice has tender apple-studded sour cream cake and brown butter-walnut ... Brush a 12-cup Bundt pan generously with butter. Melt butter in a medium saucepan ...

We like to drizzle this thin, glossy glaze over homemade scones or coffee cake. There are so many different types of icings and frostings—we love cream-cheese frosting for zucchini and carrot ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...