Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sour cream and blueberry coffee cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sour cream and blueberry coffee cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Sour cream and blueberry coffee cake is something which I have loved my whole life.
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. Sprinkle half the crumbles and half the blueberries over batter in baking dish.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take plus 1 3/4 cups sugar
- Take walnuts
- Get cinnamon
- Take flour
- Make ready baking powder
- Take baking soda
- Make ready salt
- Prepare butter, softened
- Get eggs
- Prepare vanilla
- Take 16 oz container sour cream
- Take blueberries
This is a family favorite my mom has made as long as I can remember. I also remember my siblings fighting over it…literally! In small bowl, combine blueberries and lemon zest and set aside. Mix the flour and rest of dry ingredients together until blended in mixer.
Steps 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!
In small bowl, combine blueberries and lemon zest 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. Add gradually to egg mixture, alternating with sour cream, ending with flour. Stir in vanilla, then fold in blueberries.
So that is going to wrap it up for this exceptional food sour cream and blueberry coffee cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
