Blueberry Sour Cream Coffee Cake: This easy coffee cake recipe uses pantry ingredients and comes together quickly with minimal effort. Perfect for a weekday brunch, it uses brown sugar and granulated sugar. Light and dark brown sugar are equally as suitable. The amount of all-purpose flour should be leveled and the spices of cinnamon and salt should be added to give a subtle flavor without overpowering the blueberries. Softened butter should be kept at room temperature before making the recipe.
Reverse creaming method
When it comes to baking cakes, there are several methods of making them. The conventional method, known as creaming, involves blending the butter with the sugar, adding the air to the batter. Reverse creaming, however, starts by mixing the dry ingredients together, then adding the butter. As a result, the butter takes on a texture similar to coarse cornmeal, creating a more uniform texture and a sturdy structure for the filling.
When preparing a sour cream blueberry coffee cake, the reverse creaming method is ideal. It involves incorporating the butter chunks into the dry mixture, then dividing the liquid into two parts and mixing them together. Then, stir in frozen blueberries. The final step is to bake the cake and add the crumb topping. Afterward, it can be served at room temperature or refrigerated for up to a week.
The ingredients of a Blueberry Sour Cream Coffee Cake include unsalted butter, sugar, eggs, vanilla extract, and all purpose flour. In addition, you’ll need sour cream, powdered sugar, blueberries, and milk. To make this delicious treat, simply mix together all ingredients. In a mixing bowl, combine all ingredients except blueberries. Stir until well combined. Pour the batter into a greased 8×8-inch-inch baking pan. Bake at 350 degrees until golden brown and serve.
For a moist, light crumb, use fresh or frozen blueberries. Light brown sugar provides the sweetness and crunch, and unsalted butter helps bind the ingredients. Lemon zest and blueberries are optional. This coffee cake can be served without sour cream and full-fat Greek yogurt. It keeps well for a couple of days at room temperature or refrigerated for up to a week.
With whipped ricotta cheese and lemon zest, the Blueberry Sour Cream Coffee Cake recipe is the perfect sweet treat for morning coffee or tea time. Its light texture makes it an excellent choice for brunch or after-dinner snacks. Its nutritional information is not exact, but a rough estimate of the calories and fat content per serving. It may vary based on the particular ingredients used. So, it’s best to refer to a recipe’s ingredients list for more accurate information.
This recipe is packed with healthy fats, including sour cream. It contains reduced iron, riboflavin, and folic acid. In addition, it contains whole milk, sour cream, a liquid egg, baking powder, and organic vanilla bean extract. While the ingredients list looks pretty healthy, the amount of each can vary depending on age, gender, and physical activity. If you’re pregnant or nursing, check with your doctor before attempting to modify your diet.
One of my favorite breakfasts is a slice of Blueberry Sour Cream Coffee Cake. This dense pound cake recipe contains wholesome sour cream and blueberries. It is served as a delicious dessert for breakfast or any time of the day. I’m not going to lie, I couldn’t stop at one piece! But, a slice of this decadent treat is definitely not a portion of diet food.
This delicious treat is also incredibly healthy, thanks to the ingredients in it. It can be topped with cream cheese or a simple glaze. It tastes even better the next day. You can even freeze leftover slices to enjoy them at a later date. It’s great for brunch or tea time and can be made the night before. Although most coffee cake recipes don’t call for coffee, this cake pairs well with your morning cup of Joe.