Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

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Recipe Rating

  • (5 /5)
  • (1 Rating)

Instructions

  • 1. Preheat oven to 350°f
    Set oven rack 1 third up from the bottom of the oven. (or put Bundt pan on cookie sheet in oven) Butter and flour a 10" Bundt pan. (or put cupcake liners in muffin tins, buttering only top of pan)
  • 2. In a small bowl combine quarter cup sugar, light brown sugar and cinnamon
  • 3. In a separate medium bowl toss fresh blueberries in a tablespoon of flour. In a large bowl sift all remaining dry ingredients
  • 4. In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy
  • 5. Add vanilla.
  • 6. Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically
  • 7. Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions.
  • 8. Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture. Pour remianing batter on top. Sprinkle the remaining cinnamon sugar mixture over top
  • 9. Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan. (*Baking time is 35-40 mins for muffins.)
  • 10. Let cool completely and then unmold and turn right side up. Serves ten to twelve. (yields 12 muffins)

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About Chef

Laurie Alves

Laurie is the owner & writer behind the popular food blog website "Food is Love Recipes.com" where she shares family stories and traditional everyday recipes. She highlights her New England ...

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