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Sunday, March 27, 2011

Sour cream coffee cake with blueberries

The finished cake. It looks prettier dusted
with powdered sugar.

The kitchen wench tried a slice last night -
for good measure. It's a tasty cake.

This is one of my favorite cakes, since it is moist and not too sweet. It works for dessert, as well as breakfast or a snack. It travels great since it is not frosted - just a dusting of powdered sugar will do.

Sour cream coffee cake:

1 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fresh or frozen blueberries

Cream your butter and sugar. Add eggs, sour cream, vanilla and beat until mixed. Add dry ingredients and mix. Place half of batter into greased 9" tube (bundt) pan and sprinkle with 3/4 cup blueberries. Place remainder of dough into pan. This bakes at 350 degrees for 1 hour.

I found frozen wild blueberries at Food City yesterday for $3.19 a bag. Didn't seem like too bad of a deal. They are tiny, and perfect for this cake.

Last night a tasted a sample for good measure. It is a tasty cake. The blueberries make it sing. Make one today for your special event.

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