Blueberry Sour Cream Coffee Cake
Jul 4, 2023 20:35:50 GMT -5
Post by maybetoday on Jul 4, 2023 20:35:50 GMT -5
Blueberry Sour Cream Coffee Cake
Ingredients
Brown Sugar Crumble
1 cup (132g) all purpose flour
1/2 cup (105g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
Pinch of kosher salt
1/2 cup unsalted butter, melted
Blueberry Sour Cream Coffee Cake
1 1/2 cups (195g) all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
6 tbsp unsalted butter, room temp
3/4 cup (150g) granulated sugar
1 large egg, room temp
1/2 tsp vanilla extract
Scant 1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temp
Blueberries
2 cups (270g) fresh blueberries (see notes for frozen instructions)
Zest of 1 lemon
1 tbsp cornstarch
Lemon Icing (optional)
1/2 cup (55g) powdered sugar
1/2 tbsp milk
1/2 tbsp lemon juice
Instructions
Brown Sugar Crumble
In a medium bowl, whisk together all of the dry ingredients.
Pour in the melted butter and mix to combine. It should be evenly moistened with a mix of large and small clumps.
Place in the refrigerator while we make the batter.
Blueberry Sour Cream Coffee Cake
Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy.
Then mix in the egg and extracts, followed by the sour cream.
Before mixing in the dry ingredients, first prep the blueberries.
Place the clean blueberries in a bowl and toss with the zest. Then toss with the cornstarch.
Now back to the batter. Mix in the dry ingredients and just before it’s all combined, add in half of the blueberries.
Switch to a rubber spatula and mix in the berries by hand, careful not to break them. The batter will also be VERY thick.
Spread the batter in the bottom of the prepared pan and top with an even layer of the remaining blueberries.
Top with a layer of the chilled crumble and bake for 45-50 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the cake to cool for about 1 hour at room temperature.
For the icing, whisk together all of the ingredients and drizzle over the cooled cake.
Notes
FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter. Instead, spread the batter in the pan and top with an even layer of the blueberries followed by the crumble. If the frozen blueberries are mixed in to the batter, they can alter how the cake bakes and can also turn the batter blue.
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Ingredients
Brown Sugar Crumble
1 cup (132g) all purpose flour
1/2 cup (105g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
Pinch of kosher salt
1/2 cup unsalted butter, melted
Blueberry Sour Cream Coffee Cake
1 1/2 cups (195g) all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
6 tbsp unsalted butter, room temp
3/4 cup (150g) granulated sugar
1 large egg, room temp
1/2 tsp vanilla extract
Scant 1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temp
Blueberries
2 cups (270g) fresh blueberries (see notes for frozen instructions)
Zest of 1 lemon
1 tbsp cornstarch
Lemon Icing (optional)
1/2 cup (55g) powdered sugar
1/2 tbsp milk
1/2 tbsp lemon juice
Instructions
Brown Sugar Crumble
In a medium bowl, whisk together all of the dry ingredients.
Pour in the melted butter and mix to combine. It should be evenly moistened with a mix of large and small clumps.
Place in the refrigerator while we make the batter.
Blueberry Sour Cream Coffee Cake
Preheat the oven to 350F and grease and line the bottom of a 9″ springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar until light and fluffy.
Then mix in the egg and extracts, followed by the sour cream.
Before mixing in the dry ingredients, first prep the blueberries.
Place the clean blueberries in a bowl and toss with the zest. Then toss with the cornstarch.
Now back to the batter. Mix in the dry ingredients and just before it’s all combined, add in half of the blueberries.
Switch to a rubber spatula and mix in the berries by hand, careful not to break them. The batter will also be VERY thick.
Spread the batter in the bottom of the prepared pan and top with an even layer of the remaining blueberries.
Top with a layer of the chilled crumble and bake for 45-50 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the cake to cool for about 1 hour at room temperature.
For the icing, whisk together all of the ingredients and drizzle over the cooled cake.
Notes
FROZEN BLUEBERRIES – Use 1 1/2 cups of frozen (not thawed) blueberries and toss with the zest and cornstarch. Do not mix the blueberries into the batter. Instead, spread the batter in the pan and top with an even layer of the blueberries followed by the crumble. If the frozen blueberries are mixed in to the batter, they can alter how the cake bakes and can also turn the batter blue.
link
