Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sour cream and blueberry coffee cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Sour cream and blueberry coffee cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Sour cream and blueberry coffee cake is something which I’ve loved my entire life.
All Reviews for Blueberry Sour Cream Coffee Cake. 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. Are you ready for the moistest, dense and rich Blueberry Sour Cream Coffee Cake with a cinnamon brown sugar filling?
To get started with this particular recipe, we must first prepare a few components. You can have 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 2/3 plus 1 3/4 cups sugar
- Take 2/3 cup walnuts
- Prepare 1 tsp cinnamon
- Get 3 3/4 cup flour
- Prepare 2 tsp baking powder
- Get 1 tsp baking soda
- Make ready 3/4 tsp salt
- Take 1/2 cup butter, softened
- Prepare 3 large eggs
- Get 2 tsp vanilla
- Get 1 16 oz container sour cream
- Get 1 cup blueberries
Sour cream coffee cake is an old favorite. It is easy to prepare and delicious to eat. The Best Easy Blueberry Sour Cream Coffee Cake. Super moist coffee cake loaded with blueberries and topped with a thick crumb topping!
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!
I used sour cream instead of buttermilk in this coffee cake. The sour cream makes the coffee cake tender and spongy. This Blueberry Coffee Cake is the best recipe to doctor up lemon cake mix! Easy and still so tasty - nobody will ever know your little secret. You can replace the sour cream with Greek yogurt.
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