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.

Sour Cream Blueberry and Lemon Pound Cake One of my favorite ingredients to use for a moist, delicious pound cake is sour ...

I've spent years making all of Ina Garten's recipes. Here are the chef's best breakfast recipes, from truffled scrambled eggs ...

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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 streusel, making for one perfect bite. Spices such as ground cardamom, cinnamon ...

Cool completely. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar. REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake ...

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 ...

Turkish coffee, pumpkin pie spice, and nigella seeds make this sour cream coffee cake recipe tender and special.