Blueberry Sour Cream Coffee Cake

Submitted by PalatablePastime

"Comfort food. Great for breakfast, snacking, anytime! I just love the blueberries, and I think the blueberry-type syrup goes good with this so give it a try! :)"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 1 cake

ingredients

• 1 cup butter or 1 cup margarine, softened
• 2 cups sugar
• 2 eggs
• 2 1⁄4 cups flour
• 1 tablespoon baking powder
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 1 pint fresh blueberries, rinsed, stems removed

directions

1. Preheat oven to 350°F.
2. Grease and flour a bundt or tube baking pan and set aside.
3. Mix together butter and sugar until smooth; add eggs, mixing until well blended.
4. In another bowl, mix together flour, baking powder salt, and cinnamon; add creamed butter/sugar and mix well.
5. Stir in vanilla and sour cream until just mixed; gently fold in blueberries (Make sure the blueberries are not wet or damp when you put them in the batter; pat dry with paper toweling if necessary.).
6. Pour batter into bundt pan, and bake at 350°F for 1 hour or until a toothpick inserted is removed clean.
7. Cool cake before removing from pan.
8. To remove, invert over plate, and tap pan.
9. Serve on plate garnished with blueberry syrup, if desired.

Reviews

[Beeks]

Heavenly delicious. The sour cream is what gives this cake its great flavor. I made mine with margerine but next time I will try butter . This cake was so good it lasted one day. Everyone loved it.

 

[Matrine]

Thanks for this yummy recipe! It was so quick and easy and tasted like a lot of work went into it! Something I will make over and over again.

 

[Sue G.]

Made this yesterday, and it's the best. After reading the reviews and making my own tweaks, I cut the sour cream back to one cup, added a heaping teaspoon of cinnamon and some chopped walnuts and the blueberries to the flour mixture, used a stick of butter and 1/2 cup of canola oil, increased the flour by 1/4 cup, used orange extract instead of vanilla, baked it in an angel food cake pan with removable bottom, and topped it with 1/2 cup of brown sugar mixed with 1 tsp of cinnamon and 1/2 cup chopped pecans. Sprinkled baker's white sugar over all. Gadzooks! It is so good. I did add the extra flour because the batter was so wet I was afraid it wouldn't rise properly, and had no problem there. A bit calorific, but worth it. Update: The change from part butter to part canola oil kept the cake together and moist for 4 days. So good!

 

[waynejohn1234]

My rating is lower than usual. Have made very similar coffee cakes to this and they only use 1 c. sour cream - hence the reason some reviewers have had problems. Also, with sour cream there is usually a small amount of baking soda as well. I question these ingredients even tho some seem to have had success. I do a lot of baking and have also done catering so I am not a novice.

 

[Alisa Lea]

This cake didn't last long around here. It's not too sweet, with a good texture. I only used 8 oz of sour cream and tossed the blueberries in flour before adding them to the batter. I'll be baking another one soon!