Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sour cream and blueberry coffee cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sour cream and blueberry coffee cake is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Sour cream and blueberry coffee cake is something that I have loved my entire life. They are nice and they look fantastic.
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. Stir in sour cream and vanilla extract.
To begin with this particular recipe, we must first prepare a few components. You can cook sour cream and blueberry coffee cake using 12 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Sour cream and blueberry coffee cake:
- Prepare plus 1 3/4 cups sugar
- Take walnuts
- Prepare cinnamon
- Get flour
- Make ready baking powder
- Take baking soda
- Take salt
- Make ready butter, softened
- Get eggs
- Make ready vanilla
- Prepare 16 oz container sour cream
- Take blueberries
To make the sour cream topping, whisk together the sour cream and granulated sugar. Serve each slice of cake with a dollop of the cream on top. This blueberry coffee cake starts with a box mix, but with the addition of sour cream and a homemade streusel, it takes an ordinary muffin mix and transforms it into a drool worthy coffee cake! This is a family favorite my mom has made as long as I can remember.
Instructions to make Sour cream and blueberry coffee cake:
- 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!
This blueberry coffee cake starts with a box mix, but with the addition of sour cream and a homemade streusel, it takes an ordinary muffin mix and transforms it into a drool worthy coffee cake! This is a family favorite my mom has made as long as I can remember. I also remember my siblings fighting over it…literally! Add gradually to egg mixture, alternating with sour cream, ending with flour. Stir in vanilla, then fold in blueberries.
So that’s going to wrap this up for this exceptional food sour cream and blueberry coffee cake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
