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Take A Break With Homemade Blueberry Coffee Cake

When life gives you an extra cup of sour cream, what to do? Why, make sugary, wonderful blueberry coffee cake, of course.

OK, so that’s my logic when I had leftover sour cream in the fridge from making another dish. After all, why let all that creamy lusciousness go to waste? With the addition of a little cake flour, plus a nifty trick where you create a poofy rising agent from mixing the sour cream with the baking soda, this recipe creates a sweet treat with a tender, moist, and very soft crumb. It’s from “Baking By Flavor” (John Wiley & Sons) by baking specialist Lisa Yockelson.

Yes, there’s quite a bit of granulated and brown sugar in the topping. But hey, it wouldn’t be coffee cake without it. Plus, this cake has a cup of fresh blueberries strewn throughout. With blueberries so rich in antioxidants, you can tell yourself this cake actually might be just a tiny bit good for you. That’s my logic, and I’m sticking to it.

Blueberry Coffee Cake

(makes one 9-by-9-inch cake, creating 16 squares)


Nonstick cooking spray, for preparing baking pan

For cinnamon and sugar topping:

¼ cup granulated sugar

¼ cup firmly packed light brown sugar, sieved if lumpy

2 teaspoons ground cinnamon

For cake batter:

1 cup thick, cultured sour cream

½ teaspoon baking soda

1 ½ cups plus 2 tablespoons unsifted bleached all-purpose flour

¼ cup unsifted bleached cake flour

¾ teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup fresh blueberries

1 stick unsalted butter, softened

1 cup superfine sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Film the inside of a 9-by-9-by-2-inch baking pan with nonstick cooking spray; set aside. 

In a small mixing bowl, thoroughly combine granulated sugar, light brown sugar, and cinnamon; set aside. 

Combine sour cream and baking soda in a medium-size mixing bowl. The mixture will swell and puff a bit as it stands. 

Sift flours, baking powder, salt, cinnamon, and nutmeg onto a sheet of waxed paper. In a small mixing bowl, thoroughly toss blueberries with 1 ½ teaspoons of sifted mixture. The blueberries must be well coated with the flour mixture, so that they remain suspended in the cake batter. 

Cream butter in large bowl of a freestanding electric mixer on moderately low speed for 2 minutes. Add superfine sugar and beat 1 to 2 minutes. Beat in eggs, one at a time, blending well after each addition. Mix in vanilla extract. 

On low speed, add half of sifted ingredients, the sour cream-baking soda blend, then the remaining sifted mixture. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured. The batter will be moderately thick. Fold in blueberries. 

Scrape batter into prepared baking pan. Smooth over the top with a rubber spatula or flexible palette knife. Sprinkle topping evenly over surface of batter. 

Bake cake in preheated oven for 35 minutes, or until set and a wooden pick inserted in the cake withdraws clean. Cool cake in pan on a rack for at least 20 minutes before cutting into squares for serving. Serve cake warm or at room temperature.