Blueberry Sour Cream Coffee Cake

It’s the berry time of year, and while at the local farmers’ market on Saturday, I couldn’t resist a big carton of tiny little wild blueberries at a stand manned by two little old ladies, offering only blueberries and raspberries (they were near the west entrance, across from the egg ladies, in case you need to score from them next Saturday).

I transcribed this recipe from an allrecipes.com video on a recipe page for blueberry sour cream coffee cake1. I like the streusel topping so much I plan to use it on future cakes, too.


Equipment

  • Preheat oven to 350°F / 177°C
  • Grease and flour a 9×13 inch (23×33 cm) baking pan or 9″ Bundt pan

Ingredients

Batter

  • 2/3 cup (146 g) softened butter
  • 1 1/2 cups (315 g) sugar
  • 2 eggs
  • 1 cup (200 g) sour cream
  • 1 tsp vanilla extract
  • 1 5/8 cups (224 g) flour + 2 Tbsp flour (for blueberry flotation)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups blueberries

Topping

  • 1/2 cup (105 g) brown sugar
  • 1 tsp cinnamon
  • 1/2 cup (just eyeball it) chopped pecans
  • optional powdered sugar for dusting the final product

Method

  1. Beat butter and sugar together until fluffy. Beat in 2 eggs one at a time. Gently stir in 1 cup sour cream and 1 tsp vanilla extract.

  2. In a separate bowl combine

    • 1 5/8 cups of flour
    • 1 tsp baking powder
    • 1/4 tsp salt
  3. Combine with butter mixture, just until blended. Toss 1 1/2 cups blueberries with 2 Tbsp flour to keep them from sinking in the batter2, and gently fold into the batter. Put half the batter into your greased and floured pan.

  4. Add 1/2 cup brown sugar to a bowl, along with 1 tsp cinnamon and 1/2 cup chopped pecans. Stir together, sprinkle half over the batter. Spread the rest of the batter into the pan, and top with the rest of the pecan/sugar mixture. Swirl the batter/topping layers around with a chopstick for a nice artsy touch.

  5. Bake about 55 minutes, or until it passes the toothpick test. Ours needed an extra 10 minutes, but it’s really hard to tell with all those blueberries at the bottom moistening your toothpick. Cool completely in the pan, and optionally top with powdered sugar just before serving.

  1. which, oddly, doesn’t seem like exactly the same recipe depicted in the video []
  2. this proved completely ineffective, but I guess I don’t care. []

Blueberry Ice Cream

Blueberry Ice CreamIt’s farmers’ market season in Regensburg. One of the things I look forward to every year are the tiny little “Forest Blueberries” — Waldheidelbeeren — we can (sometimes) find at the Donaumarkt. They make for a nice sauce, perhaps to use with a lovely brunchy plate of crêpes.

But this oppressive heat (now that it’s finally here!) calls for something more seasonally appropriate to be done with these berries. Continue reading Blueberry Ice Cream