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Blogger News: Crumble Topped Blueberry Sour Cream Coffee Cake 30.5.16

A Sweet Way to Welcome Spring

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About

Prep Time: 30min.
Total Time: 1hr. 10min.
Servings: 16 servings
 
What You Need
 

  • Topping
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • zest of 1 lemon
  • 1/2 cup unsalted butter
  • Cake
  • 1-3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. CALUMET Baking Powder
  • 3 large eggs
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1-1/2 tsp. vanilla
  • 2 cups fresh blueberries 


Make It
 

  • Preheat oven to 350 degrees. Grease and flour a 10 inch spring form pan.
  • Topping In a small bowl, stir the flour, sugar and zest until blended. Add the melted butter, using a fork stir the mixture until crumbly and set aside.
  • Cake In a medium bowl, stir together the flour, sugar, baking soda, salt and the baking powder.
  • In another bowl, whisk together the eggs, sour cream, and vanilla until well blended.
  • Make a well in the center of the flour mixture and add the sour cream mixture. Beat with and electric mixer on medium speed until smooth, about 2 minutes.
  • Pour the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the topping over the blueberries.
  • Bake for 40 to 45 minutes until top is golden brown and a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for at least 20 minutes then remove the sides of the spring form pan. Cut into wedges.

 



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