Blueberry Sour Cream Coffee Cake Dairy Food

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
• Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
• Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
• In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together and set aside.
• Mix the flour and rest of dry ingredients together until blended in mixer. Add the butter and remaining sour cream and blend on low until ingredients are moistened.
• Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
• Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
• Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRY SOUR CREAM COFFEE CAKE (DAIRY)

Steps:

• Preheat the oven to 350 F. Grease and flour a 9-inch-round cake pan and set aside.
• First, make the crumb topping. In a medium bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture until you have a sandy topping with lots of crumbly bits. Set aside.
• In another bowl, toss the berries with the sugar, flour, and cinnamon. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a wooden spoon or electric beaters , mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. The batter will be thick.
• Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Sprinkle evenly with the berries, then top with the remaining batter. Smooth the batter with a spatula. Top evenly with the crumb topping (squeeze the mixture between your fingers if you prefer large crumbs).
• Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!

BLUEBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan.
• Rinse blueberries from mix with cold water and drain.
• For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
• Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
• Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
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BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a bundt or tube baking pan and set aside.
• Mix together butter and sugar until smooth; add eggs, mixing until well blended.
• In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
• Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
• Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
• Cool cake before removing from pan.
• To remove, invert over plate, and tap pan.
• Serve on plate garnished with blueberry syrup, if desired.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Beat butter with electric mixer until creamy.
• Gradually add 1/2 c sugar and beat 2 to 3 minutes.
• Add eggs and next 3 ingredients and beat until smooth.
• Combine flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
• Pour batter into a lightly greased 9-inch springform pan.
• Combine blueberries, chopped pecans, sugar, and cinnamon and sprinkle over batter.
• Bake at 350º for 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes, remove from pan and cool on wire rack for 10 more minutes.
• Whisk together powdered sugar and milk until smooth and drizzle over cake.

BLUEBERRY SOUR CREAM COFFEE CAKE DECADENT!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
• Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan.
• In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over.
• Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean.
• Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan.
• Dust with confectioners' sugar just before serving.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY-SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 350°.
• Spray an 8x8-inch cake pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
• In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
• Make a well in the center of the dry ingredients; pour in the liquid.
• Stir well to combine.
• Fold in the blueberries.
• Spread batter evenly into prepared cake pan.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Place pan on a wire rack to cool.
• Serve warm or room temperature.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.