Recipe: Delicious Sour cream and blueberry coffee cake

Sour cream and blueberry coffee cake. This kosher recipe for blueberry sour cream coffee cake features a sour cream batter, a ribbon of blueberries, and a cinnamon crumb topping. On the Holiday Table: If you're looking for an alternative to cheesecake on Shavuot, this is a great fit—especially if you use fresh summer berries. To make the sour cream topping, whisk together the sour cream and granulated sugar.

Another sign that I'm a foodie is that I had everything I needed to make this delicious Blueberry Sour Cream Coffee Cake without going to the store. Add the butter and remaining sour cream and blend on low until ingredients are moistened. Sprinkle with half of sugar streusel. You can have Sour cream and blueberry coffee cake using 12 ingredients and 1 steps. Here is how you cook that.

Ingredients of Sour cream and blueberry coffee cake

1. Prepare 2/3 of plus 1 3/4 cups sugar.
2. You need 2/3 cup of walnuts.
3. You need 1 tsp of cinnamon.
4. Prepare 3 3/4 cup of flour.
5. Prepare 2 tsp of baking powder.
6. It's 1 tsp of baking soda.
7. Prepare 3/4 tsp of salt.
8. Prepare 1/2 cup of butter, softened.
9. It's 3 large of eggs.
10. You need 2 tsp of vanilla.
11. You need 1 of 16 oz container sour cream.
12. Prepare 1 cup of blueberries.

Blueberry preserves give this moist cake a pretty swirl and a fruity sweetness. 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.

Sour cream and blueberry coffee cake instructions

1. Preheat oven to 350. Grease and flour 9 to 10 inch tube pan. In a small bowl, combine 2/3 cup sugar, walnuts and cinnamon. In medium bowl, combine flour, baking powder, baking soda and salt. In large bowl, mix at low speed, beat butter and 1 3/4 cups sugar until blended increase to high speed and beat until light and fluffy, about 2 mins. Reduce to low, add eggs, one at a time, beating well after each egg and add vanilla. Alternately add flour mixture and sour cream, starting and ending with flour mixture, beat until smooth. Spoon 1/3 of batter into pan. Sprinkle with half of nut mixture, then top with remaining batter and sprinkle with the rest of nut mixture. Bake until toothpick comes out clean, about 1 hour 20 minutes. Cool in pan on wire rack for 10 minutes. Run thin knife around cake to loosen from sides of pan. Invert cake onto plate. Turn cake, nut mixture side up and cool completely. Enjoy!.

Serving Accompaniments: Turkey Sausage Patties, Asparagus Ham Crepes and Glazed Fruit Medley. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. How to make Blueberry Sour Cream Coffee Cake Muffins. The key to good quick breads and muffins is to not overmix when adding the flour. The batter for these coffee cake muffins starts as most batters do, by combining the butter and oil with the sugars.

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