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
SOUR CREAM BLUEBERRY COFFEE CAKE
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
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love