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How To make Blueberry/Sour Cream Coffeecake
1/2 c Butter + 2 t.; divided; rm.
1 c Sugar
2 lg Eggs
1 c Sour cream
1 ts Vanilla extract
2 c Flour + 1/3 cup
1 ts Bakingpowder
1 ts Baking soda
1/4 ts Salt
2/3 c Brown sugar
1 ts Cinnamon,ground
1 1/2 c Blueberries,fresh
bowl, cream 1/2 cup of the butter with electric mixer 1 minute, until blended. Gradually add sugar and beat until light and fluffy, about 2minutes. Beat in eggs, sour cream and vanilla 2 minutes more.
In medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Stir into creamed mixture, mixing just enough to blend in dry ingredients. Spoon half of batter into a greased 9 or 10 inch tube pan or a 9 x 13 pan, spreading evenly. In small mixing bowl, mix brown sugar, cinnamon, remaining 1/2 cup flour and remaining 2 T. butter until crumbly. Sprinkle 1/2 of this topping over batter in pan. Sprinkle blueberries evenly over topping. Drop Remaining batter by spoonfuls over blueberries and spread evenly with rubber spatula to cover blueberries. Sprinkle with remaining cinnamon topping. Bake at 350 degrees 1 hour. Remove from oven and let cool in pan on wire rack 5 minutes; place cookie sheet over top of coffee cake, invert cake and remove from pan, then turn cake right side up again and place on wire rack to complete cooling. Note: Cake Freezes well. From: Sunday Cook, Milwaukee Journal -----
How To make Blueberry/Sour Cream Coffeecake's Videos
Blueberry soured cream cake
A gorgeously moist Bundt cake made with blueberries and the secret ingredient of soured cream, which sets this recipe apart from the rest!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Find over 40,000 recipes on our site:
Blueberry Sour Cream Coffee Cake
This cake is loaded with blueberries, has a tender moist crumb, and a delicious crunchy streusel on top!! Perfect for breakfast, brunch, or dinner ???? (inside joke)
INGREDIENTS:
2 cups ap flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 eggs (room temperature)
1 cup sour cream (room temperature)
3/4 cup sugar
2 sticks unsalted butter (room temperature)
2 cups fresh blueberries
1 lemon (zested + 1 TBSP juice)
STREUSEL:
3/4 cup ap flour
1/2 cup brown sugar
6 TBSP cold, unsalted butter (cut into small pieces)
Preheat oven to 375 degrees. Grab a 9 inch square dish (or circular) and place parchment paper inside. Lightly grease the paper with butter.
Rinse and clean your blueberries. Set them in a small bowl.
Streusel:
Add flour and brown sugar to a small bowl. Whisk together. Add butter pieces and toss to coat. Cut in butter using your hands or a pastry cutter. After a few minutes, mixture should resemble coarse crumbs. Grab large handfuls of mixture and squeeze it, breaking off large chunks of streusel. Store in the fridge.
For the Cake:
In a large bowl, beat butter and sugar til light and fluffy. Add lemon zest, juice, eggs, vanilla, and sour cream. Mix til homogenous. Scrape the bowl.
In a separate bowl, sift together four, baking powder, soda, and salt. Whisk together. Add 2 TBSP of this flour mixture to the blueberries. Toss with your hands to coat them. Set the floured blueberries aside.
Add dry ingredients to wet ingredients. Using a mixer, on a low speed setting, mix the batter until ALMOST combined. Add the coated blueberries. Fold in with a spatula. (Be careful not to pop them!)
Spread batter in prepared dish. Sprinkle streusel over the top. Bake at 375 degrees for 50-55 minutes. Cover with tin foil after 30 minutes if the streusel is getting too brown.
Insert a toothpick to see if your cake is done. (Try to avoid sticking it in the blueberries. It might take a few tries.)
Allow to cool completely. Cut and serve! Store for up to 5 days at room temperature.
Blueberry Sour Cream Coffee Cake
Apple cider vinegar products :
Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Cake
This Blueberry sour cream cake is perfect with coffee, tea or milk. The kids were fighting over the cake and it vanished in minutes. Subscribe for more delicious recipes. Send us a SUPER THANKS to support our channel. Much love. xx
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Sour Cream Coffee Cake Muffins
Sour Cream Coffee Cake Muffins are super moist and topped with the most delicious streusel topping. You'll love these classic muffins!
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✅Ingredients
MUFFINS:
• 1/2 cup salted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
STREUSEL TOPPING:
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold salted butter, cut into small pieces
✅Instructions
1️⃣ 00:41 - Preheat oven to 350 degrees F. Lightly grease a muffin tin, or line with paper cups.
2️⃣ 00:48 - In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
3️⃣ 01:51 - Make your muffin batter in a mixing bowl by beating together butter, sour cream, granulated sugar, brown sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
4️⃣ 02:47 - Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
5️⃣ 03:21 - Bake in the preheated oven for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.
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