Blueberry Sour Cream Coffee Cake Food

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BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

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.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

SOUR CREAM-BLUEBERRY COFFEE CAKE



Sour Cream-Blueberry Coffee Cake image

Make and share this Sour Cream-Blueberry Coffee Cake recipe from Food.com.

Provided by Alan in SW Florida

Categories     Breads

Time 55m

Yield 1 9-inch cake

Number Of Ingredients 15

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
2 large eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint fresh blueberries or 1 pint frozen blueberries
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup powdered sugar
4 teaspoons milk

Steps:

  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 2 to 3 minutes. Add eggs and next 3 ingredients, beating until smooth.
  • Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring-form pan.
  • Combine blueberries and next 3 ingredients. Sprinkle over batter.
  • Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack 10 minutes.
  • Whisk together powdered sugar and milk until smooth. Drizzle over cake.

Nutrition Facts : Calories 3778.3, Fat 195.1, SaturatedFat 96.8, Cholesterol 775.1, Sodium 2465.3, Carbohydrate 477.9, Fiber 18.9, Sugar 300.6, Protein 48.4

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Another winner from Southern Living! This coffeecake is great for breakfast and brunch and is easy to make.

Provided by Lvs2Cook

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla
2 teaspoons lemon rind
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint fresh blueberries
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon
1 cup powdered sugar
4 teaspoons milk

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.

Nutrition Facts : Calories 314.9, Fat 16.3, SaturatedFat 8.1, Cholesterol 64.6, Sodium 205.4, Carbohydrate 39.8, Fiber 1.6, Sugar 25.1, Protein 4

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)

Provided by PalatablePastime

Categories     Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
2 cups sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
1 pint fresh blueberries, rinsed, stems removed

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.

Nutrition Facts : Calories 5566.8, Fat 298.1, SaturatedFat 182.6, Cholesterol 1121.5, Sodium 3090.4, Carbohydrate 682.4, Fiber 14.8, Sugar 431.8, Protein 60.9

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 16 servings

Number Of Ingredients 17

5 tablespoons salted butter, softened, plus more for greasing the pan
2 cups all-purpose flour
2 heaping teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
2 cups fresh blueberries
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Sugar, for sprinkling
Softened butter, for serving

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
  • Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
  • Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
  • For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
  • Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

BLUEBERRY SOUR CREAM COFFEECAKE



Blueberry Sour Cream Coffeecake image

Provided by Food Network

Categories     dessert

Time 40m

Yield 9 servings

Number Of Ingredients 6

1 pkg Duncan Hines® 100% Whole Grain Wild Maine Blueberry Muffin Mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup blueberry preserves
1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

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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BLACKBERRY SOUR CREAM COFFEE CAKE



Blackberry Sour Cream Coffee Cake image

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 15

3/4 cups all-purpose flour (see Cook's Note)
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh blackberries

Steps:

  • Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.

BLUEBERRY COFFEE CAKE MUFFINS



Blueberry Coffee Cake Muffins image

Provided by Ina Garten

Time 37m

Yield 16 muffins

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Steps:

  • Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
  • Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

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.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

This is always a popular cake at potlucks and for brunch. I get many requests for this recipe.

Provided by mary Armstrong

Categories     Cakes

Number Of Ingredients 14

1/2 c dark brown sugar, firmly packed
2 tsp cinnamon
1 c coarsely chopped walnuts
4 Tbsp unsalted butter, softened slightly
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temp.
1 c sugar
2 large eggs
1 c sour cream
2 tsp vanilla
1 pt fresh blueberries

Steps:

  • 1. Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
  • 2. Topping: Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
  • 3. Cake: In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
  • 4. In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
  • 5. Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.

RHUBARB BLUEBERRY SOUR CREAM COFFEE CAKE



Rhubarb Blueberry Sour Cream Coffee Cake image

This marriage of two bright colors and contrasting tart and sweet is wonderful. I hate too-tart rhubarb desserts, but this has plenty of sweetness. Even before I could make the whipped cream at the end, I had family members devouring it.

Provided by annlouise

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup packed brown sugar or 1 cup sucanat
1/2 cup butter, softened
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb, cut into 1/2-inch pcs
1 cup blueberries
1/2 cup chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted

Steps:

  • Cream butter and brown sugar; mix in egg.
  • Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
  • Fold in rhubarb and berries.
  • Mix nuts, sugar, cinnamon and butter, and spread over top.
  • Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE



Best of Show Blueberry Sour Cream Coffee Cake image

This one I clipped from the Dallas Morning News a number of years ago. It won a ribbon at the state fair.

Provided by TXOLDHAM

Categories     Breads

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 cup blueberries
1 teaspoon lemon zest
4 eggs
1 1/2 cups sour cream (divided use)
1 tablespoon vanilla
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter
3/4 cup flour
3/4 cup sugar
1/2 cup dark brown sugar (divided use)
2 tablespoons cinnamon
2 tablespoons butter
1 cup pecans, chopped

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.

Nutrition Facts : Calories 568.5, Fat 27.6, SaturatedFat 12.9, Cholesterol 112.5, Sodium 483.6, Carbohydrate 75.8, Fiber 2.7, Sugar 49.2, Protein 7

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

This is a spin on traditional coffee cake that me and my fiance love!

Provided by Mrs.Encinas:)

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
2 cups white sugar
1 cup butter
2 eggs
1 cup sour cream
½ teaspoon vanilla extract
1 ½ cups packed brown sugar
1 cup all-purpose flour
3 tablespoons butter, melted
2 teaspoons ground cinnamon
2 cups fresh blueberries
1 cup chopped pecans

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.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 90.2 g, Cholesterol 87.7 mg, Fat 30 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 14.9 g, Sodium 224.7 mg, Sugar 63 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

This was my Silver Bowl Winner at the Burlington County Farm Fair Culinary Competiton here in NJ for 2010. The recipe is detailed & a bit laborous, but so worth it. I have not met anyone that has not enjoyed this cake. I hope you do too! Happy Baking!!

Provided by Patti Rahilly- Jones

Categories     Cakes

Time 1h45m

Number Of Ingredients 24

FOR THE STREUSEL: MAKE THIS FIRST AND SET ASIDE
3/4 c flour
3/4 c sugar
1/2 c dark brown sugar, divided
2 Tbsp cinnamon
2 Tbsp butter, cold
1 c chopped pecans
FOR THE CAKE:
1 c fresh blueberries, washed and dried
1 tsp fresh grated lemon zest
1 1/2 c sour cream (regular not low fat)
1 Tbsp vanilla
2 1/4 c flour
1 1/2 c sugar
1 Tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
4 eggs
3/4 c soft butter
VANILLA BUTTER GLAZE:
3 Tbsp melted butter
1 1/2 tsp vanilla
2 c 10 xx confectionary sugar
3 Tbsp milk or more as needed for drizzling

Steps:

  • 1. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
  • 2. For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
  • 3. For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.

CRUMBLE TOPPED BLUEBERRY SOUR CREAM COFFEE CAKE



Crumble Topped Blueberry Sour Cream Coffee Cake image

Treat family and friends to this delectable Crumble Topped Blueberry Sour Cream Coffee Cake. Explore this simple dessert recipe today!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 16 servings

Number Of Ingredients 15

Topping
1 cup all-purpose flour
2/3 cup granulated sugar
zest of 1 lemon
1/2 cup unsalted butter
Cake
1-3/4 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. baking powder
3 large eggs
1 cup sour cream
1-1/2 tsp. vanilla
2 cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 10 inch spring form pan.
  • Topping
  • In a small bowl, stir the flour, sugar and zest until blended. Add the melted butter, using a fork stir the mixture until crumbly and set aside.
  • Cake
  • In a medium bowl, stir together the flour, sugar, baking soda, salt and the baking powder.
  • In another bowl, whisk together the eggs, sour cream, and vanilla until well blended.
  • Make a well in the center of the flour mixture and add the sour cream mixture. Beat with and electric mixer on medium speed until smooth, about 2 minutes.
  • Pour the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the topping over the blueberries.
  • Bake for 40 to 45 minutes until top is golden brown and a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for at least 20 minutes then remove the sides of the spring form pan. Cut into wedges.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

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.

Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

More about "blueberry sour cream coffee cake food"

BLUEBERRY-SOUR CREAM COFFEE CAKE RECIPE - FOOD & WINE
blueberry-sour-cream-coffee-cake-recipe-food-wine image
Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake …
From foodandwine.com
Servings 8-10
  • Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
  • Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
  • Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.


BLUEBERRY-SOUR CREAM COFFEE CAKE - MY FOOD AND FAMILY
Crunchy blueberry cereal is layered with a rich sour cream batter in this moist, cinnamon-scented coffee cake. It's great when enjoyed as part of breakfast or for dessert.
From myfoodandfamily.com


BLUEBERRY SOUR CREAM CAKE THM | SILENCEINFORMATION
Blueberry sour cream cake thm. 2 tablespoons lemon juice cake ingredients: Sep 03, 2019 · 1/4 tsp salt. Let the cake cool for 60 minutes in the pan. Lightly spray a 9 by 9 baking dish with cooking spray. Add vanilla extract and lime zest, mixing until combined. In a bowl, mix together the dry ingredients for the cake.
From silenceinformation.blogspot.com


GLUTEN FREE BLUEBERRY COFFEE CAKE - WHAT THE FORK
A super moist sour cream coffee cake chock full of gorgeous blueberries that are bursting with flavor. This Blueberry Coffee Cake is the perfect change-up from a traditional coffee cake – perfect for Sunday brunch, potlucks or even dessert.
From whattheforkfoodblog.com


BLUEBERRY SOUR CREAM COFFEE CAKE - GREAT GRUB, DELICIOUS ...
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter and remaining sour cream. Mix until well combined. Gradually add egg mixture slowly, a little at a time. Mix well after each time. Batter will be thick and sticky. Put about 2/3 of batter in prepared baking dish.
From greatgrubdelicioustreats.com


BLUEBERRY SOUR CREAM COFFEE CAKE - THE GIRL WHO ATE EVERYTHING
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 gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and ...
From the-girl-who-ate-everything.com


FOOD AND WINE BLUEBERRY SOUR CREAM COFFEE CAKE | VISIT A ...
Sour Cream Blueberry Coffee Cake OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.5/5(12) Blueberry Sour Cream Coffee Cake Recipe: How to Make It ...
From winevivino.com


BLUEBERRY SOUR CREAM COFFEE CAKE - THE FOOD RECIPES KITCHEN
The Food Recipes Kitchen . About us; All Recipes; Blog; Contact; Find Recipes A-Z; 0. Cart. Submit Recipe; Blueberry Sour Cream Coffee Cake . Embed. × Embed recipe to your website, blog, or article ...
From thefoodrecipeskitchen.com


KOSHER BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE
Tender and moist, with a ribbon of blueberries and a crumbly cinnamon topping, this not-too-sweet Blueberry sour cream coffee cake is the perfect accompaniment to a leisurely cup of coffee or tea. Unlike most crumb cake recipes, this one can easily be mixed by hand, because the cake batter includes oil instead of butter. That swap also lets the flavor of the …
From thespruceeats.com


BLUEBERRY SOUR CREAM COFFEE CAKE - ALL WE COOK
How To Make Blueberry Sour Cream Coffee Cake: Preheat oven to 350 degrees. Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth. Mix in flour, baking soda and baking powder. Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place …
From allwecook.com


BLUEBERRY SOUR CREAM COFFEE CAKE - SWEET PEA'S KITCHEN
Best Sour Cream Cake Variations This is one of my favorite coffee cake recipes. It ranks at the top with Pumpkin Spice Coffee Cake Recipe and Lemon Blueberry Coffee Cake. If you want the best sour cream cake variations, here are some ideas: Eliminate the blueberries: While these blueberries take this recipe over the top, you can certainly make it without the blueberries. …
From sweetpeaskitchen.com


INA GARTEN BLUEBERRY SOUR CREAM COFFEE CAKE IDEAS - BEST ...
Ina Garten Blueberry Sour Cream Coffee Cake. (recipe via the food network.) ingredients 2 tablespoons pure maple syrup. Source : www.pinterest.com 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3/4 cup granulated sugar; Add the eggs 1 at a time, then add the vanilla and sour cream. 402 Blueberry Crumb Cake Blueberry Crumb Cake […]
From stephenlawrencemusic.com


BLUEBERRY CREAM CHEESE COFFEE CAKE - ALL FOOD RECIPES BEST ...
Add sour cream and milk. Mix together until incorporated. Add the flour, baking powder and salt. Mix just until incorporated. Spread evenly into a greased 9 inch cake pan (I used a springform pan). Spread 1 1/2 cups blueberries on top of the layer of coffee cake. Prepare the cheesecake Topping: Beat cream cheese with sugar until incorporated.
From allfood.recipes


BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE WITH STREUSEL TOPPING
Add streusel topping mixture to the tops of your cake or muffins gently pressing everything down. Bake as directed for your cake. Sour Cream Blueberry Coffee Cake Recipe. Ingredients: 2 cups of AP Flour. 2 tsp. of baking powder. 1 cup of sugar. 1 – 1/2 sticks of butter, softened. 1/2 tsp. of salt. 1 egg. 2 tsp. of vanilla extract. 1/2 cup of ...
From savorysweetlife.com


BLUEBERRY SOUR CREAM COFFEE CAKE | FOODTALK
This coffee cake is so moist and delicious. It must be because of the addition of the sour cream. You can add any type of berry you like but our favorite is the blueberry in our house. With Fall coming this will be a great addition to your cooler temps menu. You can have it for breakfast or just as a treat. Look at how moist this cake looks! And adding a glaze on top is totally up to …
From foodtalkdaily.com


10 BEST BLUEBERRY SOUR CREAM COFFEE CAKE RECIPES | …
Blueberry-Apple Sour Cream Coffee Cake Queen of My Kitchen. Granny Smith apple, fresh blueberries, baking soda, chopped walnuts and 10 more. Blueberry Sour Cream Coffee Cake Decadent! Food.com. blueberries, eggs, ground cinnamon, chopped pecans, butter, all-purpose flour and 7 more.
From yummly.com


BLUEBERRY SOUR CREAM COFFEE CAKE WITH STREUSEL TOPPING ...
Blueberry Sour Cream Coffee Cake with Streusel Topping is an easy to make moist coffee cake studded with fresh blueberries, a hint of lemon and topped with a buttery streusel topping. About Coffee Cakes. Coffee cake actually doesn’t contain coffee as an ingredient at all; it is merely a serving suggestion. While the tradition of serving cake with …
From thetimelessbaker.com


BLUEBERRY SOUR CREAM COFFEE CAKE | RECIPE | SOUR CREAM ...
A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it. Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming. Pecan Sour Cream Coffee Cake I "This is a moist and lovely dream cake.
From pinterest.com.au


EASY BLUEBERRY SOUR CREAM COFFEE CAKE - CHEF SAVVY
Next add in eggs, sour cream, and vanilla extract. In a separate bowl combine flour, baking soda, and salt, set aside. To the wet mixture fold in the dry ingredients in two batches. (Try not to over mix it will make the coffee cake tough.) Fold in blueberries and stir until combined. Pour cake into a greased 13 x 9 pan.
From chefsavvy.com


BLUEBERRY COFFEE CAKE WITH SOUR CREAM | FOODTALK
Storage and Freezing Tips for Blueberry Coffee Cake with Sour Cream. Coffee cake is best on the day it is made but will keep up to 3 days at room temperature if covered with foil. Coffee cake can be frozen up to 3 months. Cool cake completely and cover tightly with plastic wrap then cover in a layer of aluminum foil before placing in the ...
From foodtalkdaily.com


BLUEBERRY SOUR CREAM COFFEE CAKE - COOL SKY FOOD
Step1: Preheat the oven to 350°F. Grease and flour a 9” Bundt pan. Step2: 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.
From coolskyfood.com


DENSE, RICH BLUEBERRY SOUR CREAM COFFEE CAKE - COMFORTABLE ...
Sour cream makes this blueberry coffee cake recipe so very rich and dense. I added some lemon zest to bring out the blueberry flavor and it did exactly that. The crumble crunch topping is perfectly sweet and nutty and adds a great texture to this breakfast bread.
From comfortablefood.com


BLUEBERRY SOUR CREAM COFFEE CAKE - CHOCOLATE COVERED KATIE
This moist blueberry sour cream coffee cake is great for a healthy breakfast or dessert. Leave a Review. Print Recipe. Cook Time 28 minutes. Total Time 28 minutes. Yield 9 – 12 servings. 5 from 1 vote. Ingredients. 1/2 cup yogurt or sour cream, vegan if desired; 1/4 cup oil OR additional yogurt; 1/4 cup milk of choice; 1 1/2 tbsp white or apple cider vinegar; 1 1/2 …
From chocolatecoveredkatie.com


BANANA SOUR CREAM COFFEE CAKE - ALL INFORMATION ABOUT ...
Banana Sour Cream Coffee Cake Recipe - Food.com top www.food.com. Preheat oven to 350F and grease a bundt pan. Mix all of the topping ingredients together and set aside.
From therecipes.info


BLUEBERRY SOUR CREAM COFFEE CAKE | FOODTALK
Blueberry Sour Cream Coffee Cake. 10-16 servings. 2 hr 40 min. Jump to recipe. Sometimes you need just a little something to go along with your coffee. Luckily, I have just the thing for you. And you may want to drink coffee all day long! Blueberry Sour Cream Coffee Cake. When COVID hit, my work sent me home and I was pretty much on stand-by.
From foodtalkdaily.com


BLUEBERRY COFFEE CAKE WITH SOUR CREAM - MY FOOD AND FAMILY
Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. sugar. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition. Pour into 9-inch pan sprayed with cooking spray; top with blueberries and reserved sugar.
From myfoodandfamily.com


BLUEBERRY SOUR CREAM COFFEE CAKE | CAN I GET THAT RECIPE ...
Blueberry Sour Cream Coffee Cake 1/2 cup butter 1 cup sugar 3 eggs 1 cup sour cream 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla 2 cups blueberries,(fresh or frozen) Topping: 1/2 cup brown sugar 1/2 cup chopped pecans 1/2 tsp. cinnamon In a mixer fitted with a paddle, cream butter and sugar, beat in eggs one at a time. On low ...
From canigetthatrecipe.online


BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE - GOOP
1 cup sour cream. 3 tablespoons granulated sugar. 1. Preheat the oven to 350°F. Spray a 9-by-9-inch baking pan with cooking spray. 2. Rinse the berries in cold water and then toss them in 1/2 cup of the flour. Pour the berries in a sieve and shake the excess flour off into a …
From goop.com


BLUEBERRY APPLE SOUR CREAM COFFEE CAKE - FOOD AND CAKE
Feb 03, 2010 · in medium bowl, mix flour, baking powder, baking soda and salt; Blueberry apple sour cream coffee cake.Let cool for five minutes before removing from pan. ¾ cup dairy sour cream or plain yogurt 1 teaspoon vanilla streusel (below) heat …
From kedaiumma.com


BLUEBERRY SOUR CREAM CAKE NZ - FOR SUCCESSFUL BLOGS EFECTO
Sour Cream Pancake most hungry. Preheat oven to 350F180C. Sprinkle the blueberries on top and push slightly into the batter. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base. Baking powder melted butter flour sugar blueberries eggs and 7 more.
From nowheatnomeat.blogspot.com


MAINE BLUEBERRY SOUR CREAM COFFEE CAKE - GOLDBELLY
Bread & Roses’ Maine Blueberry Sour Cream Coffee Cake is a moist sour cream cake with a layer of homemade Maine blueberry filling swirled in and topped with cinnamon sugar — a great treat for weekend mornings! Bread & Roses Bakery started out in a tiny 400 square-foot alley shop in Ogunquit, Maine, in 1989. But as word got out about their delicious pies, chewy …
From goldbelly.com


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