Sour cream and blueberry coffee cake. All Reviews for Blueberry Sour Cream Coffee Cake. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. Holiday breakfasts would not be the same at our house without this delicious coffee cake.
On the Holiday Table: If you're looking for an alternative to cheesecake on Shavuot, this is a great fit—especially if you use fresh summer berries. Are you ready for the moistest, dense and rich Blueberry Sour Cream Coffee Cake with a cinnamon brown sugar filling? Another sign that I'm a foodie is that I had everything I needed to make this delicious Blueberry Sour Cream Coffee Cake without going to the store. You can cook Sour cream and blueberry coffee cake using 12 ingredients and 1 steps. Here is how you cook it.
Ingredients of Sour cream and blueberry coffee cake
- Prepare 2/3 of plus 1 3/4 cups sugar.
- You need 2/3 cup of walnuts.
- It’s 1 tsp of cinnamon.
- It’s 3 3/4 cup of flour.
- It’s 2 tsp of baking powder.
- You need 1 tsp of baking soda.
- You need 3/4 tsp of salt.
- You need 1/2 cup of butter, softened.
- You need 3 large of eggs.
- You need 2 tsp of vanilla.
- Prepare 1 of 16 oz container sour cream.
- It’s 1 cup of blueberries.
To make the sour cream topping, whisk together the sour cream and granulated sugar. Serve each slice of cake with a dollop of the cream on top. Blueberry preserves give this moist cake a pretty swirl and a fruity sweetness. In a large bowl, beat the butter until creamy.
Sour cream and blueberry coffee cake step by step
- Preheat oven to 350. Grease and flour 9 to 10 inch tube pan. In a small bowl, combine 2/3 cup sugar, walnuts and cinnamon. In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, mix at low speed, beat butter and 1 3/4 cups sugar until blended increase to high speed and beat until light and fluffy, about 2 mins. Reduce to low, add eggs, one at a time, beating well after each egg and add vanilla. Alternately add flour mixture and sour cream, starting and ending with flour mixture, beat until smooth. Spoon 1/3 of batter into pan. Sprinkle with half of nut mixture, then top with remaining batter and sprinkle with the rest of nut mixture. Bake until toothpick comes out clean, about 1 hour 20 minutes. Cool in pan on wire rack for 10 minutes. Run thin knife around cake to loosen from sides of pan. Invert cake onto plate. Turn cake, nut mixture side up and cool completely. Enjoy!.
Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Serving Accompaniments: Turkey Sausage Patties, Asparagus Ham Crepes and Glazed Fruit Medley. Dig into Blueberry Coffee Cake with Sour Cream for a tasty treat! Beat butter and remaining sugar in large bowl with mixer until light and fluffy.
