BLUEBERRY SOUR CREAM COFFEE CAKE
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
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 9×13 RECIPE
Enjoy a super-moist and yummy sour cream blueberry coffee cake 9×13, topped with delicious crumb streusel and a hint of tasty cinnamon. Also, this recipe contains flavorful blueberries with an excellent pound cake-like texture. It is indeed the ultimate blueberry treat, especially for breakfast.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 16
Steps:
- First and foremost, whisk in a mixing bowl the brown sugar, flour, cinnamon, and salt. With that, make sure to remove any brown sugar lumps. Then, cut in the butter chunks using a pastry blender or a fork. Afterward, work your way to the butter by using your clean fingers to break down the pieces until it is well incorporated.
- After that, finish up by using an electric mixer until the mixture turns into crumbs. Remember, do not over mix, or it will form a paste. Then, wrap the mixing bowl with plastic wrap properly. Afterward, allow it to chill in the freezer as you proceed in making the cake.
- Preheat the oven to 350 degrees Fahrenheit. Then, grease the 9×13 inch cake pan.
- Afterward, whisk in a mixing bowl the flour, sugar, baking powder, baking soda, and salt.
- In a mixing bowl of a hand or stand mixer fitted with a whisk attachment, add the vegetable oil and eggs, then gradually add the sugar; beat on medium-high speed.
- Afterward, add the flour and sour cream to the egg mixture on low-medium speed for a minute or well incorporated.
- Then, turn the mixer off; using a rubber spatula, fold in the vanilla and blueberries until it is thoroughly mixed. After that, pour the batter mixture into the prepared greased 9×13 inch cake pan.
- Then, take the crumb mixture out from the freezer. After that, evenly sprinkle it over the cake batter.
- Afterward, bake in the oven for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Next, place in a wire to cool for 20 minutes, then serve warm and enjoy!
BLUEBERRY SOUR CREAM COFFEE CAKE
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
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
SOUR CREAM-BLUEBERRY COFFEE CAKE
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
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 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 COFFEECAKE
This is so moist and full of flavor. The sour cream gives it a rich depth of taste. I found this in a church cookbook that I picked up somewhere a number of years ago. The recipe didn't call for powdered sugar, but I like to sprinkle that on coffeecake.
Provided by VickyJ
Categories Breakfast
Time 40m
Yield 16 squares, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230.9, Fat 7.1, SaturatedFat 2.8, Cholesterol 32.7, Sodium 272.6, Carbohydrate 38.1, Fiber 1.2, Sugar 22.4, Protein 4
SOUR CREAM BLUEBERRY COFFEE CAKE
Make and share this Sour Cream Blueberry Coffee Cake recipe from Food.com.
Provided by kansashortcake
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a large bowl combine the first five ingredients.
- In another bowl combine egg, sour cream, applesauce, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into 9 in square 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 mins, until toothpick comes out clean.
- Cool on wire rack.
- *if using frozen blueberries do not thaw**.
Nutrition Facts : Calories 324.3, Fat 11.5, SaturatedFat 4.2, Cholesterol 40.8, Sodium 220.1, Carbohydrate 51.1, Fiber 1.7, Sugar 25.2, Protein 4.9
BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE
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
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
BLUEBERRY SOUR CREAM COFFEE CAKE
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
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
SOUR CREAM COFFEE CAKE
This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.
Provided by CountryLady
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter with sugar in a large bowl& beat until light.
- Beat in eggs one at a time.
- Add vanilla.
- Sift together flour, baking powder& soda in a medium bowl.
- Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
- Spoon half the batter into a buttered 8 inch baking dish.
- Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
- Top with remaining batter& sprinkle with rest of the brown sugar mixture.
- Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
- Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5
BLUEBERRY SOUR CREAM CAKE
This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.
Provided by Judy from Hawaii
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter& sugar.
- Add eggs one at a time, beating well after each addition.
- Sift dry ingredients together.
- Add gradually to egg mixture, alternating with sour cream, ending with flour.
- Stir in vanilla, then fold in blueberries.
- Pour into a greased& floured 9 by 13" pan.
- Bake at 325 for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes, then remove to rack for final cooling.
- (Or just leave in pan.).
Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6
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