Posts Tagged ‘blueberry coffee cake’

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Sour Cream Blueberry Coffee Cake

August 11, 2019

20190728 Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 1/2 c sugar
  • 1 c brown sugar, divided
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 2 t ground cinnamon, divided
  • 1 t baking powder
  • 1/4 t salt
  • 1 3/4 c flour
  • 1 pint fresh blueberries (or 1 c frozen blueberries)
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
  2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
  3. Beat in the eggs.
  4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
  5. Beat in the flour until just blended.
  6. Fold in the blueberries.
  7. Gently spread a third of the batter into the prepared Bundt pan.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
  9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
  10. Gently spread the remaining batter in the pan.
  11. Bake for 60 to 75 minutes. Tester should come out clean.
  12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.
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Blueberry Coffee Cake

January 28, 2015

This recipe comes from my middle school cooking class.  I have made a few tweaks over the years to tone down the sweetness and let the blueberries shine through all the better. It makes a great addition to any weekend.

20150118 Blueberry Coffee Cake 02

You will need:

  • 1/2 c (1 stick) unsalted butter, divided
  • 1/2 c brown sugar
  • 1/2 c old-fashioned oats
  • 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 t salt
  • 2 1/2 t baking powder
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 3/4 c milk
  • 1 t vanilla extract
  • 1 pint fresh blueberries or 2 c frozen (thawed and drained)

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease an 8×8 baking dish.
  2. In a small bowl, combine 1/4 of cold butter (cut into small pieces) with the brown sugar, oats, 1/2 teaspoon of the cinnamon and nutmeg. I recommend using your fingers to mix the ingredients together into a crumbly meal. Set aside.
  3. In a large bowl, combine the flour with the sugar, salt, baking powder, the remaining teaspoon, ginger and cloves.
  4. Melt the remaining butter and mix it into the flour mixture.
  5. Mix in the milk and vanilla extract until just combined.
  6. Fold in the blueberries.
  7. Spread the batter into the prepared pan.
  8. Sprinkle with the crumb topping.
  9. Bake for 45 minutes or until a toothpick entered in the center comes out clean.
  10. Allow to cool for at least 15 minutes before serving.

20150118 Blueberry Coffee Cake 01

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