
Oh goodness....these are sooooo good! I got in another of my baking moods last night and this is what I ended up making. The recipe is for a bundt cake but I used a mini loaf pan. It made 12 mini loaves which I freeze individually so Kevin can take them to work for breakfast. I try to keep things like this available in the freezer since he goes to work so early. They would also be good as muffins.
3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour (I sifted only one time)
1 1/2 tsp baking powder
3/4 tsp salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tbsp all purpose flour
1/2 tsp cinnamon (I added more)
2 cups fresh or frozen blueberries (I used frozen and coated them in flour/cinnamon to make sure they didn't sink)
GLAZE:
1 cup confectioners' sugar (It took more for me to get it thick like I wanted)
2 tbsp milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spoon a third of the batter into a greased and floured 10 in tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. IF USING MUFFINS OR LOAF PAN, ONLY TAKES ONE LAYER OF BLUEBERRIES AND 2 LAYERS OF BATTER. I also sprinkled the brown sugar mix on top.
Bake at 350 for 55-65 minutes (approx. 30 for mini loaf). Cool completely before drizzling glaze over the cake.