HOW TO MAKE BLUEBERRY SOUR CREAM COFFEE CAKE
Blueberry Sour Cream Coffee Cake is a lovely delicacy that mixes the sweetness of blueberries with the richness of sour cream. Indulge in the exquisite tastes of this coffee cake by treating yourself to some. This recipe yields a cake that is not only moist and soft but also has a crumbly streusel topping. As a result, it is the ideal complement to a cup of coffee in the morning or a delicious dessert. This blueberry coffee cake is the perfect dessert to serve during a brunch that you're hosting or to satisfy a yearning for something handmade. Let's get down to the nitty-gritty of how to make this scrumptious treat, shall we?
The Blueberry Sour Cream Coffee Cake tastes best when it is allowed to come to room temperature before being consumed. It would be a great addition to your morning cup of coffee or tea if you sliced it into wedges and served it to your guests. This cake is also wonderful for serving as a dessert, particularly when it is accompanied by a dollop of vanilla ice cream.
INGREDIENTS YOU’LL NEED:
FOR THE CAKE:
2 Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1/4 Tsp.Of salt.
1/2 Cup.Of unsalted butter, softened.
1 Cup.Of granulated sugar.
2 large eggs.
1 Tsp.Of vanilla extract.
1 Cup.Of sour cream.
1 and 1/2 Cups.Of fresh blueberries.
FOR THE STREUSEL TOPPING:
1/2 Cup.Of granulated sugar.
1/4 Cup.Of all-purpose flour.
1/4 Cup.Of unsalted butter, chilled and cubed.
1 Tsp.Of ground cinnamon.
FOR THE GLAZE (OPTIONAL):
1 Cup.Of powdered sugar.
1 to 2 Tbsp.Of milk.
1/2 Tsp.Of vanilla extract.
PREPARATION:
1st Step
Prepare the oven to 350°F (175°C) and oil a 9-inch (23-centimeter) round baking dish with butter.
2nd Step
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium basin. Set aside.
3rd Step
In a large mixing basin, cream the butter and sugar together until light and frothy. Add the eggs one by one, beating vigorously after each addition. Incorporate the vanilla extract.
4th Step
Alternately incorporate the dry ingredient mixture and sour cream into the butter mixture that has been creamed. Begin and conclude by combining the dry ingredients until just combined. Be cautious not to overmix.
5th Step
Using a gentle folding motion, evenly distribute the raw blueberries throughout the batter. Pour the batter evenly into the baking dish that has been greased.
6th Step
Combine the granulated sugar, all-purpose flour, refrigerated butter cubes, and ground cinnamon in a separate basin to make the streusel topping. Utilize your fingertips or a pastry cutter to crumble the ingredients.
7th Step
Cover the entire cake mixture with the streusel topping. Bake for approx. 45 min, until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the margins should be barely separated from the pan.
8th Step
Ten minutes later, remove the cake from the oven and allow it to settle in the pan. Then, place it on a wire rack to completely chill.
9th Step
Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until creamy, if desired. Apply the glaze to the cake after it has chilled.
