Blueberry Sour Cream Coffee Cake Recipe
Ingredients:
- 1 (10-inch) Bundt pan
- 3/4 cup (1 1/2 sticks) unsalted butter softened (plus
- 2 tablespoons for buttering the pan)
- 1/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 2 1/4 cups or 12 ounces fresh (if possible, or frozen) blueberries
- (3/4 cup for each layer)
- 3 cups unbleached white flour (plus 1 tablespoon to toss with
- fresh blueberries)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups sour cream
Directions:
- Preheat oven to 350 degrees F. Set oven rack 1 third up from the bottom of the oven. Butter and flour Bundt pan.
- In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
- In a separate medium bowl toss fresh blueberries in a tablespoon of flour.
- In a large bowl sift all remaining dry ingredients.
- In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy.
- Add vanilla extract. Then add eggs, one at a time, until incorporated. Scrape down sides.
- Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions.
- Spread one third of the batter carefully on bottom of Bundt pan, then add 1 third of the blueberries and sprinkle with1 third of the cinnamon sugar mixture. Repeat 2 times, finishing with the blueberries and the cinnamon sugar mixture.
- Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan. Let cool completely and then unmold and turn right side up.
- Serves 10 to 12.