Blueberry & Sour Cream Coffeecake

Tuesday, March 4, 2008

A friend of mine has a small green house where she recently coaxed a bushel of blueberries out in the very early throes of March. Amazing, no? So when she offered me some, there was no way I was going to turn her down. Blueberries are one of my favorite fruits, their deep hues, summer time taste, the memories I associate with them, frenetically popping them into my mouth with such eager gusto. I decided to make some spring-y with them, a sort of baking magic spell to help coax warmer weather in a bit earlier this year.

This is a delicious coffeecake that enchants anyone who tries it. It’s a traditional coffeecake with its delicious cinnamon-brown sugar swirl, but the addition of blueberries gives it a nice burst of fresh flavor.

I know blueberries aren't in season (maybe in Chile) but really, some thawed out frozen blueberries are great, and lend itself to a nice taste of warmer days still to come.

Blueberry Sour Cream Coffeecake
Makes 20 cupcakes / 350 F oven

What You’ll Need…
3/4 cup of butter
1 1/2 cups of sugar
2 eggs
1 cup of sour cream
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup fresh or frozen blueberries
1/2 cup of brown sugar
1 teaspoon of cinnamon
Powdered sugar for garnish

What You'll Do...
1) Preheat the oven to 350 degrees. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, beating for 30 seconds after each.

2) Mix in the sour cream and the vanilla extract, mix well.

3) Combine the flour, baking powder, and salt together in a bowl. Mix into the batter until just incorporated.

4) Fold in the blueberries, being sure not to break or crush them. Roughly fold in the brown sugar and cinnamon, being sure it stays in large swirls of cinnamony-sugar goodness.

5) Spoon into a 13x9 pan which has been lightly greased and floured. Bake for 30-35 minutes at 350F. Allow to cool on a wire rack. Dust with powdered sugar and serve.

Variations…

Feel free to switch the blueberries out for other berries. Chopped rhubarb is fantastic in this as well during spring.

A variety of other spices might work here which could allow departure from a traditional coffee cake, such as ground ginger or even a chai spice mix.

17 comments:

  1. You had me at blueberry! This looks amazing!

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  2. I cannot wait for fresh blueberries--very jealous of you!

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  3. I wonder how lemon zest and the smallest bit of cardamom would work?

    Like everything you bake, it looks beautiful.

    www.eattheblog.blogspot.com

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  4. Tried this tonight and got compliments from all who had some at a school meeting. I ended up using vanilla sugar which gave it that extra oomph! Thanks!

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  5. What a great use of blueberries. They are one of my favourites too, but it is increasingly hard to find tasty blueberries, in season or not. I am so tired of those hard little flavourless blueberries so common in my area.

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  6. Wow, thanks so much for this! I have never made a coffe cake- but this looks too amazing. I think we could all use a taste of warmer weather!

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  7. Wow, thanks so much for this! I do not have a sweet tooth, nor have I ever made a coffee cake. But this is too tempting. I could definately use a taste of summer!

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  8. I love anything blueberry, looks delicious.

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  9. This looks so moist and delicious!

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  10. I love this.
    The best combination of flavours.
    Charlotte

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  11. Any other berries or fruit suggestions instead of blueberry?

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  12. that looks so good! man, fresh blueberries seem so far away. sigh.

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  13. I made this last night and can I just say wow. My kids kept trying sneak more. This was amazing and delicious. Thank you for the recipe.

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Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.
~Garrett

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