Blueberry Sour Cream Coffee Cake Recipes

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• 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. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
• Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

BEST OF SHOW BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°F Place oven rack in lowest position and generously butter a bundt pan.
• Make Streusel: In small food processor, process flour, sugar, 1/4 cup of dark brown sugar, and cinnamon for 15 seconds. Remove 1-1/4 cups of mixture; add 1/4 cup dark brown sugar to it and set aside. Add cold butter and chopped pecans to mixture in food processor; pulse 10 times and set aside.
• In small bowl, combine blueberries and lemon zest and set aside. In another bowl, whisk the eggs, 1 cup sour cream and vanilla together 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.
• Gradually add egg mixture in 3 additions, beating 20 seconds after each addition. Increase speed and beat till batter is light and fluffy.
• Spread 2 cups of batter in pan and top with 1/2 cup blueberries. Sprinkle with half of sugar streusel. Repeat layers. Spread with remaining batter and top with pecan streusel.
• Bake 50 to 60 minutes or until toothpick comes out clean when inserted in the middle. Cool on wire rack 30 minutes. Invert out on plate and turn so streusel is on top. Cool 2 hours. Wrap in foil and store at room temperature.

BLUEBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan.
• Rinse blueberries from mix with cold water and drain.
• For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
• Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
• Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
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BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• 1. Grease bottom and sides of a 9 inch spring form pan with butter. Set aside.
• 2. Topping: Combine the first 3 ingredients and mix well in a medium bowl then add butter and mix with fingers until mixture is crumbly. Set aside.
• 3. Cake: In a large bowl, beat the one stick of butter and sugar until light and fluffy, about 2 minutes, decrease speed to low, add eggs one at a time. Add 1/2 of the sour cream, beat until combined.
• 4. In a small bowl whisk together the flour, baking powder, soda and salt. Add 1/2 of this mixture to the sour cream mix and beat until combined. Repeat with remaining sour cream and vanilla. Then add rest of flour and mix well.
• 5. Using a spatula gently fold in berries, stir sparingly to keep batter from turning blue. Spread batter in prepared pan. Sprinkle topping on top. Place pan on baking sheet, bake 55-60 minutes or until toothpick comes out clean. Remove to wire rack and cool. Release sides of pan. Serve warm or cool.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

BLUEBERRY COFFEE CAKE

Steps:

• Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
• In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
• Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
• Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
• Serve with coffee or tea, or even with a scoop of ice cream.

BLUEBERRY SOUR CREAM COFFEE CAKE (DAIRY)

Steps:

• Preheat the oven to 350 F. Grease and flour a 9-inch-round cake pan and set aside.
• First, make the crumb topping. In a medium bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture until you have a sandy topping with lots of crumbly bits. Set aside.
• In another bowl, toss the berries with the sugar, flour, and cinnamon. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a wooden spoon or electric beaters , mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. The batter will be thick.
• Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Sprinkle evenly with the berries, then top with the remaining batter. Smooth the batter with a spatula. Top evenly with the crumb topping (squeeze the mixture between your fingers if you prefer large crumbs).
• Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!