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.
Sour Cream Blueberry Coffee Cake - Steph’s Stove
Sour Cream Blueberry Coffee Cake
1 cup butter (2 sticks), softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅛ cup all-purpose flour (to dust blueberries)
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 cup fresh blueberries
½ cup light brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts
Preheat the oven to 350°. Using butter, grease a 9-inch bundt pan and dust with flour. Place the bundt pan in the refrigerator while preparing the cake. This will allow the butter to stay in place and for an easier release.
In a stand mixer cream butter and sugar until light in color. Add eggs, one at a time, blending until all each egg is fully incorporated. Add the sour cream and vanilla. Blend just to incorporate but do not over mix.
In a separate container add flour, baking powder, and salt. Mix by hand to incorporate and add to the sugar mixture. Mixing only enough to incorporate the wet and dry mixture…do not overmix.
In a medium bowl add ⅛ cup flour with blueberries and toss to coat the berries. This will prevent the blueberries from falling to the bottom of the cake. By hand gently fold the coated blueberries into the cake batter.
Remove the bundt pan from the refrigerator and add ½ of the cake batter to the bottom of the bundt pan. In a small container combine the brown sugar, cinnamon, and walnuts. Sprinkle the sugar mixture over the cake batter, reserving about 2 tablespoons for the top. Add the remaining cake batter over the sugar mixture and sprinkle the cake top with remaining sugar mixture. Using a butter knife, swirl the batter to distribute the sugar layer. Smooth the top, if needed, and bake for 45-55 minutes. Cake will be done when a skewer inserted into the cake comes out clean and the internal temperature is 200-205°.
Remove from the oven and allow to cool on a wire rack for approximately 30 minutes. Invert onto a plate and enjoy!
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Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
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Sour Cream Blueberry and Lemon Pound Cake Recipe | Cooking With Carolyn
How to Make Sour Cream Blueberry and Lemon Pound Cake Recipe
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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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Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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