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Blueberry Coffee Cake with Sour Cream


Blueberry Coffee Cake with Sour Cream


It all started when I was craving something sweet and comforting, and I remembered the Blueberry Sour Cream Cake recipe I saved on my phone. I decided to try it and I’m so glad I did because it turned out to be the best coffee cake I’ve ever made!

I started by gathering all the ingredients I needed, including fresh blueberries, sugar, butter, eggs, cream, vanilla oil, flour, baking powder, salt, brown sugar, walnuts, cinnamon, and confectioners’ sugar. I was a little nervous about making brownies since I’d never made coffee before, but I was also excited to try something new.

The first step was to preheat the oven and grease the 9-inch Bundt pan. Then I beat the sugar and butter in a large bowl with an electric mixer until smooth and fluffy. I added the eggs one by one, making sure to beat well after each addition, then added the cream and vanilla. I mixed the flour, baking powder, and salt in a separate bowl and slowly added it to the butter mixture, mixing until combined. Then I slowly applied it to the blue.

I added half of the dough to the pan I prepared and mixed the brown sugar, walnuts and cinnamon in a small bowl. I poured half of the mixture onto the dough in the pan and added the remaining dough on top. I used a knife to swirl the frosting into the cake and then baked it in the preheated oven for an hour, or until a toothpick inserted into the center came out loose.

When the cake was ready, I left it to cool briefly on the wire rack and carefully removed it onto a serving plate. I sprinkled confectioners’ sugar on it right before serving and it looked and smelled absolutely amazing. I took my first bite and held my breath. The frosting was rich and sweet, and the buttercream gave the cake a bready, buttery texture. Pecans and brown sugar add flavor and a nutty taste, while cinnamon adds a nice touch and spice.
I am so pleased with how the
Blue Coconut Cream Coffee Cake turned out. It was so comfortable and relaxing that it was nice to enjoy the afternoons with a cup of coffee. Since time immemorial I have been happy to try something new and make a delicious cake.


I hope this story inspires you to make Blueberry Sour Cream Cake or try something new in the kitchen. Cooking can be fun and rewarding; There is nothing better than sharing a delicious meal with your loved ones. So be creative, have fun, and enjoy the rewards of your hard work!


2 cups pure sugar
1 cup salted butter at room temperature
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 and ⅝ cups all-purpose flour
1 teaspoon flour . Preheat Oven Set to 350°. F.C (350°F) and grease a 9-inch Bundt pan, making sure it is coated with flour.
In a large mixing bowl, using an electric mixer, beat the sugar and butter until light and fluffy. Add the eggs one at a time, making sure to whisk the mixture well after each addition. Then add the cream and vitamin essence and mix.
In a separate bowl, mix flour, baking powder and salt. Gradually add this mixture to the oil mixture and beat until combined. Watch out for blue.
Pour half the batter into the prepared pan. In another small bowl, mix brown sugar, walnuts and cinnamon. Sprinkle half the mixture over the dough. Then add the remaining butter and spread over the remaining walnuts. Use a knife or spatula to swirl the sugar into the cake.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out. Let the cake cool slightly on a wire rack before carefully removing it to a serving plate. Dust the cake with confectioners’ sugar before serving.

You can keep it in the refrigerator for 4-5 days or freeze it for a month. It is better to freeze them because they are already good and can be rehydrated. You can also make this ahead of time by prepping most of the ingredients so you’ll be ready when you want to serve. Add some cream while doing this, kids will love it.


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