Sunday, September 15, 2013

The end of My Summer Blueberries.
Blueberry Sour Cream Coffee Cake

Love Sunday Brunch, Don't you?
It allows me to take a moment and linger a little longer over my first cup of Pumpkin Spice coffee of the season and say goodbye to the Summer's Bounty. I used the last of my Summer Blueberries in a Wonderful Sour Cream Coffee Cake this morning! hmmmm the weather hasn't shown it yet, but Fall is in the air! Yaaaaaaaaaaayyyy!!! 

Blueberry Sour Cream Coffee Cake


1 greased and floured 10" Bundt pan
 (or a 12 count muffin tin)

Ingredients:

1 1/2 sticks unsalted butter, softened (plus 2 tablespoons for buttering the pan)
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 cup sugar
2 1/4 cups fresh blueberries (if possible, or frozen), 3 quarters of a cup for each layer
3 cups unbleached white flour, plus 1 tablespoon to toss with fresh blueberries
1 1/2 cups sugar 
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
2 cups sour cream 

Directions:

Preheat oven to 350° f 
Set oven rack on middle rack (or put Bundt pan on cookie sheet in oven)
Butter and flour Bundt pan. (or put cupcake liners in muffin tins)
In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
In a separate medium bowl toss fresh blueberries in a tablespoon of flour.
In a large bowl sift all remaining dry ingredients. 
In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add vanilla. 
Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically.
Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions. 
Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture.Pour remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over top. 

Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan.
                  (*Baking time is 35-40 mins for muffins.) 
Let cool 10 minutes, then turn cake out onto rack and turn right side up and cool completely.

Serves ten to twelve. (at least) (yields 12 muffins)

No comments:

Post a Comment