BLUEBERRY SOUR CREAM COFFEE CAKE

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We are surrounded by fields of blueberries.   In season  they are delicious eaten out of hand, sprinkled over home made ice cream  and  baked into muffins, pies and crumbles.  Our blueberry growing neighbors generously  share their bounty with us.  The season is short so I fill my freezer with bags of frozen blueberries.   Frozen blueberries juice turns cake and muffin batters an extremely unpleasant purplish green.    To avoid this simply rinse your frozen blueberries several times until the water runs almost clear.  Then dry them well – top and bottom – between several layers of paper towels.  Use immediately in your recipe.  I baked this sour cream coffee cake with frozen blueberries  they are true blue.

Most recipes using frozen  or fresh blue berries suggest dusting them with flour to  keep them suspended in the batter.  In this recipe  you simply scatter them over the struesel topping.     The flour used in the sour cream coffee cake is cake flour.  If you don’t have it in your pantry  remove two tablespoons of flour from one cup and replace it with two tablespoons of corn starch.  Mix and sift well several times.   The cornstarch lowers the protein in the  flour and gives you a tender, lighter crumb.

 

BLUEBERRY SOUR CREAM COFFEE CAKE
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: coffee cake
Cuisine: Canadian
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: 8 to 10
A classic sour cream coffee cake with crumbly cinnamon flavoured struesel , a blueberry filling and maple syrup glaze.
Ingredients
  • 12 tbs. (6 oz.) unsalted butter at room temperature
  • 1½ cups (10 oz.) granulated sugar
  • 4 large eggs room temperature
  • 1½ tsp pure vanilla
  • ½ cup sour cream
  • 1¼ cups cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 cups fresh or frozen blueberries
  • FOR THE STREUSEL
  • ⅓ cup light brown sugar packed
  • ½ cup all-purpose flour
  • 2 tsp. cinnamon powder
  • ¼ tsp fine sea salt
  • 3 tbsp (l ½ oz) cold unsalted butter cut into ½ inch pieces).
  • FOR THE GLAZE
  • ½ cup sifted confectioners' sugar
  • 2 generous tbsp. maple syrup
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease and flour thoroughly a 10 inch tube pan.
  3. In a large bowl sift together the flour, baking powder, baking soda and salt. Set aside.
  4. For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a medium sized bowl and pinch and rub together with your fingers until it forms a crumble. (do not use a food processor. Set aside.
  5. Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment for 4-5 minutes, until light and very fluffy.
  6. Add the eggs one at a time beating well before adding the next egg.
  7. Beat in the vanilla and sour cream.
  8. With the mixer on low speed add the flour mixture to the batter until just combined. Then use a spatula to be sure the batter is completely mixed.
  9. Spoon half the batter into the pan and smooth it out. Sprinkle with ¾ cup streusel.
  10. Add all the blueberries sprinkling them evenly over the batter.
  11. Spoon the rest of the batter into the pan and spread it out.
  12. Scatter with the remaining streusel on top.
  13. Bake for 50 to 60 minutes until a cake tester comes out clean.
  14. Led cool on a wire rack for at 30 minutes or more.
  15. Carefully transfer the cake, streusel side up onto a serving plate.
  16. Whisk the confectioners' sugar and maple syrup together, adding a few drops of milk or cream if necessary to make glaze runny,.
  17. Drizzle it over the cake with a fork or spoon.

 

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