HOW TO MAKE BLUEBERRY SOUR CREAM COFFEE CAKE
This deliciously moist Blueberry Sour Cream Coffee Cake is cooked to perfection, full to the overflowing with luscious blueberries, and has a cinnamon-streusel streusel middle with a crumbly texture. For a delightfully tasty delicacy that can be enjoyed for breakfast, dessert, or even in the afternoon, all you need is a little sprinkling of powdered sugar.
When I had this cake for the very first time, I immediately fell hopelessly in love with it. I was living in New Jersey when a family from my church congregation invited me to dinner. I don’t recall the rest of the dinner, but the blueberry coffee cake baked in a bundt pan and served as dessert was one of the nicest things I’d ever had.
I’ll go ahead and say it right off the bat: the recipe for this blueberry sour cream coffee cake is one that you should definitely file away in your cookbook cabinet. It is really simple to put up and can be a delectable treat for breakfast or brunch. If you want to transform it into a great dessert, you can even add a dollop of vanilla ice cream on top of it.
Over the years, I’ve prepared it many times and counted it among my favorite recipes. Because of the sour cream, which helps to bind the dough and gives the cake a rich texture as well as flavor, this cake is on the more substantial side, but in the best possible manner. The thick cinnamon streusel swirl in the middle has chopped walnuts in it to give it a slightly bitter crunch that goes well with the juicy blueberry bursts in every bite.
Even if you’ve never had much luck baking a bunt cake before, you should try your hand at this blueberry coffee cake nevertheless.
THE INGREDIENTS LIST:
1½ sticks.Of butter – softened to room temp.
1¾ Cups.Of granulated sugar.
2 large beaten eggs ( at room temp).
1 Cup.Of sour cream – at room temp.
1 Tsp.Of vanilla extract.
1⅔ Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
¼ Tsp.Of salt.
2 Cups.Of frozen blueberries.
½ Cup.Of brown sugar.
1 Tsp.Of ground cinnamon.
¾ Cup.Of chopped walnuts.
For a final touch; I used Powdered sugar.
Turn the temperature in the oven up to 350 degrees F. Prepare a 9-inch (10-cup) Bundt pan by greasing and flouring it.
In a large bowl, beat the butter and sugar together for approximately two to three minutes, or until the mixture is light and fluffy.
After each egg has been added, ensure that the mixture is well mixed before adding the next egg. After scraping the bottom and sides of the bowl, add the sour cream and vanilla extract and mix well until everything is incorporated.
After adding the flour, baking powder, and salt to the batter, stir them in until they are completely incorporated. Gently mix in the blueberries. If you are going to use frozen blueberries, there is no need to defrost them beforehand. First, give them a quick coating of flour using one tablespoon. The batter needs to have a thick consistency.
Spray a bundt pan with baking spray generously, or oil it thoroughly with butter and then sprinkle it with flour. The bundt pan should have 10 or 12 cups of capacity. Place half of the batter in the pan that has been prepared.
Combine the brown sugar, cinnamon, and chopped walnuts in a separate dish and mix well. Sprinkle the brown sugar mixture over the batter in the baking dish.
Spread the remaining batter evenly over the layer of brown sugar and walnuts and smooth it out with a spoon. Bake for 55–70 minutes, until a knife or long skewer inserted in the center, comes out almost clean.
After allowing the cake to cool for ten minutes in the pan, turn it out onto a cake plate or another kind of serving dish and let it finish cooling. If the cake doesn’t come out easily, try tapping the pan forcefully with the butt end of a knife.
Allow to cool, and then just before serving, sprinkle with powdered sugar. This cake is great either a little warm or entirely chilled; however, I like to serve it somewhat warm.