Blueberry sour cream coffee cake

Posted: Apr 1, 2012

I just made the most scrumptious blueberry sour cream coffee cake. It was so moist and sweet, but not too sweet. DH told me it tasted like something we used to get in Germany. So I wanted to pass on the recipe if anyone is interested. I can't wait til later to have another piece. The recipe said to use a mixer, but I creamed the butter and sugar with a fork (my mixer is packed away), then I used a wire whisk to mix the rest. I also used a bundt pan, but am sure it could be made in another shape and adjust the time for the type of pan. 2 cups all purpose flour 1 Tablespoon baking powder 1/2 teaspoon salt (I did not use because I used salted butter) 2 sticks unsalted butter (at room temperature) 1 cup granulated sugar 2 large eggs, at room temperature (mine were straight out of the fridge) 1 cup sour cream 1 teaspoon vanilla extract 2 cups blueberries (I used frozen) 1. Preheat oven to 350, butter and flour a bundt pan. 2. Sift together the flour and baking powder in bowl and set aside. 3. Cream butter and sugar until fluffy. Add eggs 1 at a time mixing after each egg. Beat in the sour cream and vanilla. 4. Add the flour/baking soda and mix until just combined. 5. Fold in the blueberries and pour into the pan (at this point I was folding them in with a rubber spatula). 6. Bake at 350 for 55 minutes. Just as a little background - When I was mixing the blueberries in the cake batter was a little stiff and I was trying not to smash the blueberries. The batter itself turned blue in some areas and when I was putting it in the pan it didn't pour like a cake, but more sticky and in clumps. Then I pressed it down to fit the pan with my fingers. This is so delicious. It's moist and almost sprongy and the big blueberries just melt in your mouth. There are tons of blueberries in it, but not too many that overpower the cake itself. I hope you all try it. Wonderful weekend breakfast item and very easy to make. ;