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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Blueberry Streusel Coffee Cake
This Blueberry Streusel Coffee Cake is the perfect breakfast or snack! It’s wonderfully moist and rich with cinnamon and fresh blueberries! Recipe:
Peach & Blueberry Coffee Cake ???? Episode 1080
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Classic Blueberry Coffee Cake
Is there anything better than a classic recipe that works out each and every time? This blueberry coffee cake is one of those recipes. It's simple, easy to put together, and has loads of blueberry flavors. All of this means that it's a classic and a keeper!
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INSTRUCTIONS
For the coffee cake:
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp butter melted
- 2 tsp lemon zest
- 2 cups fresh or frozen blueberries
For the streusel topping:
- 4 tbsp light brown sugar
- 4 tbsp flour
- 1 1/2 tsp cinnamon
- 4 tbsp cold butter, cut into ½-inch pieces
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.
- Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.
- Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.
#coffeecake #dessert #blueberry
Make ‘Blueberry Coffee Cake’ with Babs l GMA
This easy recipe is arguably the perfect weekend breakfast!
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Blueberry Coffee Cake - Perfect for Breakfast or Really Anytime
Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (226g) (use full-fat, brick-style cream cheese)
1 ¼ cup granulated sugar (250g)
¼ cup light brown sugar tightly packed (50g)
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 Tablespoon cornstarch
¾ teaspoon salt
1/2 cup buttermilk ¹ (120ml)
2 ¼ cup blueberries² (330g)
Streusel Topping³
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tablespoons light brown sugar firmly packed
3 TBSP granulated sugar
¼ tsp salt
10 Tablespoons unsalted butter melted and cooled until no longer hot to the touch (140g)
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Instructions
00:00 Preheat oven to 350F (175C) and lightly grease and flour a 13×9 baking pan.⁴
00:26 Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.
01:06 Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.
01:26 In separate bowl whisk together flour, baking powder, cornstarch and salt.
01:59 Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.
02:36 Use a spoon or spatula to stir in the blueberries.
02:51 Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.
Streusel
03:24 To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.
04:17 Sprinkle streusel evenly over batter.
04:28 Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.
04:46 Allow to cool before cutting and serving.
Notes
¹Buttermilk: You may substitute regular milk, but the cake may not be quite as flavorful or moist. You can also try my buttermilk substitute.
²Blueberries. You can use fresh or frozen blueberries. Do not thaw if using frozen.
³Streusel. You may omit the streusel completely or substitute a simple sprinkling of granulated sugar instead. The blueberry coffee cake will need less time in the oven (start checking at 40 minutes).
⁴Baking pan. I bake this recipe in a metal baking pan. If using a glass baking dish you will most likely need more time in the oven.
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