The inspiration for this recipe came from a blueberry sour cream coffee cake I had saved on my phone, which I devoured when I was in the need for something warm and fuzzy. The best coffee cake I’ve ever baked was the result of my decision to give it a go. I’m really happy I did!
First things first, I gathered everything I would need for the recipe. This included fresh blueberries, sugar, butter, eggs, sour cream, vanilla extract, flour, baking powder, salt, brown sugar, nuts, cinnamon, and confectioners’ sugar. Because this was my first time baking a coffee cake, I was both anxious and thrilled to see what would happen.
Preheating the oven and greasing a 9-inch Bundt pan were the first steps. The next step was to use an electric mixer to thoroughly combine the butter and sugar in a big basin. Continue beating until the mixture was pale. Before adding the sour cream and vanilla extract, I beat the mixture well after each addition of the eggs. In a another bowl, I combined the flour, baking soda, and salt. Then, I slowly added it to the butter mixture, stirring constantly, until it was just combined. The blueberries were thereafter delicately combined.
Half of the batter was spooned into the skillet that had been preheated. In a separate small bowl, I combined the brown sugar, nuts, and cinnamon. After spooning half of the batter into the pan, I sprinkled the other half of the mixture over it. After spreading the sugar mixture evenly over the cake with a knife, I put it in a preheated oven and cooked it for around one hour, or until a toothpick inserted in the middle came out clean.
I placed the cake on a wire rack to cool for a few minutes after baking, and then delicately turned it upside down to transfer it to a serving platter. The cake looked and smelled beautiful when I sprinkled it with confectioners’ sugar just before serving. As soon as I tasted it, I was astounded by the incredible tastes. The sour cream added a tangy and creamy texture to the cake, while the blueberries added a luscious and sweet flavor. Crunchy and nutty from the nuts and brown sugar, with a warm and spicy kick from the cinnamon.
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The final product, a Blueberry Sour Cream Coffee Cake, exceeded my wildest expectations. It was the ideal treat for a sluggish afternoon snack, thanks to its pleasant flavors and ease of preparation. I was pleased with myself for doing something different and for creating such a tasty cake from scratch.
I wish you the best of luck in the kitchen and hope this tale motivates you to whip up a batch of blueberry sour cream coffee cake or any other delicious treat. Nothing beats making a tasty treat and enjoying it with those you care about, and baking is a great way to do both. Feel free to let your imagination run wild as you bask in the delicious fruits of your labor.
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Coffee Cake With Sour Cream and Blueberries
If you’re anything like me, you can’t resist blueberries, thus this season screams for a refreshing dessert with blueberries.
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Meal: SweetAmerican cuisine Cooking Time: 20 minutesHow Long to Cook: 1 HourTime Required: 1 Hour twenty minutes Yield: 12 servings Ezoic
What You Need:
Two cups of sugar, finely chopped
At room temperature, stir in one cup of unsalted butter.
two big eggs.
sour cream, measuring one cup
1 teaspoon of authentic vanilla essence
mixed flour, one and three quarter cups
one teaspoon of baking powder
½ teaspoon of salt
A cup of blueberries, either frozen or fresh
one-fourth cup of pale brown sugar
coarsely chopped pecan nuts, measuring half a cup
A teaspoon of cinnamon powder
For garnishing, use 1 tablespoon of powdered sugar.
Instructions
Grease a 9-inch Bundt pan and dust it with flour; next, preheat the oven to 175°C (350°F).
To make the sugar and melted butter frothy, combine them in a big basin and whip them with an electric mixer. Gradually add the eggs, beating well after each addition, to the mixture. Sour cream and vanilla essence should be added next.
Flour, baking soda, and salt should be combined in a separate basin. Mix this with the butter mixture slowly while stirring until just combined. The blueberries should be gently mixed in.
Spoon half of the batter into the pan that has been prepared. Combine the cinnamon, pecans, and brown sugar in a separate small bowl. After adding batter to the pan, sprinkle half of the mixture on top. After that, pour in the rest of the batter and top with the rest of the pecan mixture. Using a spatula or knife, stir the sugar mixture into the cake.
If you stick a toothpick into the middle of the cake and it comes out clean, it’s done after about an hour in the preheated oven. After a short cooling perio