Holiday breakfasts would not be the same at our house without this delicious coffee cake. Restaurants. https://goop.com/recipes/sour-cream-and-blueberry-coffee-cake Beat in the eggs one at a time, then stir in the sour cream and vanilla. Blueberry Sour Cream Coffee Cake. salt 1/2 to 3/4 c. blueberries. Not worth tweaking the recipe and trying again. of salt. Blueberry Muffins! Taste of Home is America's #1 cooking magazine. Made the recipe twice: First time exactly as described (because how can you review a recipe if you don't follow it???) If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. It was luscious BUT very sweet and some of the blueberries sank to the bottom of the pan which caused part of it to stick to the Bundt pan and therefore not unmold perfectly. I used only 1 1/2 cups of sugar...next time I'm going to put the topping on the bottom so that when it is turned out it will have a caramel effect with the sugar. https://www.food.com/recipe/blueberry-sour-cream-cake-84719 Combine 2 cups flour, baking powder, and salt in a bowl. Combine Also - if you increase the fruit, and decrease the sugar/butter, expect to bake it longer to absorb the extra moisture. Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Newsletter Signup . I made four cakes. I was a little concerned because the batter was so thick and I really couldn t swirl the streusel in as much as just push it down a little bit. fluted tube pan. Simply replace the dry ingredients of the main cake with a box of white cake mix. Preheat the oven to 350 degrees F (175 degrees C). It was luscious BUT very sweet and some of the blueberries sank to the bottom of the pan which caused part of it to stick to the Bundt pan and therefore not unmold perfectly. I decreased the white sugar by about a 1/3 cup and added more blueberries (I used frozen about 1 and 1/2 cup). (Try to get them toward the inside of the cake.). Tip the mixture into the tin and spread it level. Get the full recipe here >> Sign Up For Paula's Newsletter. Had to use frozen wild blueberries because I couldn't find fresh, can't wait to make it again with local berries and also strawberries! Will make again. Also, I wanted to try creating a "stripe" of blueberry goodness in the middle of the cake rather than blueberries throughout, which would also help the sticking problems. Nutrient information is not available for all ingredients. BUT, I could almost see it sinking into itself. 459 calories; protein 4.1g; carbohydrates 59.5g; fat 24g; cholesterol 80.1mg; sodium 222.9mg. I just made this fabulous coffee cake today for Mothers Day, it was nice and moist and very flavorful. In a large bowl, cream together the butter and sugar until light and fluffy. Results: Perfection at 60 minutes in the oven and unmolded beautifully! Armed with suggestions from the reviews and some newly-acquired tricks from the interwebs, I was ready to try again. Cool in the pan over a wire rack. Yield 10-16 servings; Time spent Prep time: 20-25 Minute | Cook time: 55-60 Minute | Total time: 2 hr 40 min; Ingredients. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Armed with suggestions from the reviews and some newly-acquired tricks from the interwebs, I was ready to try again. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Preheat the oven to 350 degrees F (175 degrees C). Second time, I reduced butter to 3/4 cups (1 1/2 sticks) and sugar to 1 1/2 cups as suggested here. This is a family favorite my mom has made as long as I can remember. I made this dessert for a group of women from around the world, who have various different tastes, and EVERYONE enjoyed it. Add comma separated list of ingredients to exclude from recipe. Some reviewers mentioned it flattening out. I made this for "snack day" at the office. One exactly per the recipe (how can you rate a recipe unless you make it exactly as written? https://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe *Gently* blend in the sour cream and then the dry ingredients. Great recipe! ), one with less sugar per reviews, one with more blueberries per reviews, and one with less sugar and more blueberries. When I use frozen blueberries I toss them in about 1 tbs of the flour to prevent having a purple batter. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. Thanks! Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Would make again. This recipe is a traditional buckle made using pound cake like proportions. Made the recipe twice: First time exactly as described (because how can you review a recipe if you don't follow it???) Turned out beautifully. You will need the following ingredients to make this Blueberry Sour Cream Coffee Cake: Unsalted Butter, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Baking Soda, Salt, Sour Cream, Light Brown Sugar, Ground Cinnamon, Fresh Blueberries, Powdered Sugar and Milk. , oil and vanilla batch, and decrease the sugar/butter, expect to bake it longer to absorb extra... ) LOVED it ice cream or whipped topping for dessert you can enjoy this treat. 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