Sour Cream Blueberry Coffee Cake
Total TimePrep: 20 min. Bake: 40 min. + cooling
This is SO good! I wanted to find a recipe to use up leftover sour cream and blueberries and this was a winner. I agree that it needed some extra milk because the batter was dry (I used somewhere around 2-4 tbsp maybe?). I also doubled the topping like others suggested. I also used just under 1.5C of blueberries because it's all I had. I had it in my oven for about 37 minutes. I usually end up overstirring these kinds of dishes but I think I did ok. The trick is to stir slowly and try to fold it together. The coffee cake was moist and light. I would definitely suggest using the full amount of blueberries, they tasted so good! I can't wait to make this again!
I have been baking this extraordinarily delicious recipe since 2011. There have been innumerable requests over the years for this (healthier) coffee cake. To up its nutritional value without comprising on taste, I substitute all purpose flour with oat and/or stone ground whole wheat pastry flour. (I never use all purpose flour. There are too many tastier and healthier whole grain flours out there). I decrease the sugar 1/4 cup and add 1/4 extra applesauce. I also add an extra 1/2 teaspoon vanilla. Like others, I double the recipe for a 9"x13" pan. This recipe has been so popular, my friends and family have actually cut pieces for themselves and hidden them! :)
loved the blueberry version, so when apples came in season I changed it up a bit. I double the recipe, I use 12 oz chopped apples, 1 Tablespoon apple pie spice and 1/3 cup boiled apple cider (King Arthur). I mix these three items together in a bowl. I add these after the batter is mixed and bake as usual. It's a great addition to my fall lineup for my customers. Sells out every week.
I too doubled the recipe for a 9x13 pan and baked for an hour. I also added a small amount of milk to thin the batter a bit. When it came out of the oven I also a topped it with a can of vanilla frosting. I heated the frosting in the microwave for a minute and then poured it over the hot coffee cake. It makes it extra moist! My family devoured it!
I normally double the recipe and prepare a 13x9 dish to carry to social gatherings. The cake is always a hit. My family loves this moist cake. I do reduce the blueberries by 1/2 a cup (1 cup for double) and add a pinch of cinnamon to better suit our personal preferences.
Replaced vanilla extract with lemon extract, added a splash of milk to the batter (was a little dry after stirring wet ingredients into dry mixture), and doubled the topping like another review recommended. It turned out better than last time! Definitely a new family favorite in our home.
I've been using this recipe for a few years now. Made it for our local county fair last year and got second place! Very good recipe!
This has roughly half the calories and fat of the Blueberry Sour Cream Coffee Cake on this site (the one pictured as a bundt cake). While that recipe is fabulous, I wanted to try this recipe which makes a smaller, lower calorie cake. I made a few changes (used 1/3 cup whole wheat flour, the rest all-purpose flour; used nonfat yogurt for half the sour cream, and used regular sour cream). It was moist and flavorful, but next time I will increase the amount of topping because it wasn't noticeable enough.
This is delicious. My husband is a picky eater and he loved this. I have already made it again.
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