Blueberry Sour Cream Cake Recipes

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EASY BLUEBERRY SOUR CREAM CAKE



Easy Blueberry Sour Cream Cake image

This Blueberry Sour Cream Cake is amazingly easy and ultra scrumptious! With its moist, tender crumb and berry sweetness, it can be enjoyed for breakfast AND dessert. It's so delicious, you won't even need frosting.

Provided by Chew Out Loud

Categories     Breakfast     cake     Dessert

Time 1h25m

Number Of Ingredients 11

3/4 cup butter (softened but not melty at all)
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream
2 tsp pure vanilla extract
1 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp table salt
1 1/2 cups fresh ripe blueberries (dry any surface moisture)
Optional: powdered sugar for dusting

Steps:

  • Preheat oven to 350F with rack on lower middle position. Generously grease and flour bottom and sides of a 9-inch Springform pan with removable sides. Tap out excess flour and set aside.
  • In bowl of a stand mixer (or just a large bowl, if using electric hand mixer) combine the softened butter and sugar. Using paddle attachment, cream until light and fluffy, 2-3 min on medium high speed. Lower to medium speed and beat in the eggs, sour cream, and vanilla until combined.
  • In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and gently whisk to combine well. Use a rubber spatula to fold dry ingredients into wet butter mixture, just until a few slight flour streaks remain; do not over mix batter.
  • Sprinkle blueberries with a big pinch of flour, just to lightly coat. Gently fold in 1 cup of blueberries into the batter, reserving 1/2 cup blueberries for later. Evenly spread batter into prepared Springform pan, ensuring even surface through the edges. Sprinkle remaining 1/2 cup blueberries evenly on top of batter. Place cake on a baking sheet and place in oven. Bake 65-70 min, or just until toothpick inserted in center comes out with a few tiny tender crumbs attached (start watching cake about 20 minutes beforehand, to make sure it's not browning too quickly. Check often and loosely tent with foil if needed.)
  • Let cake cool completely in pan. Once edges have cooled and pulled away from sides of pan, gently remove the sides. Serve with dusting of powdered sugar, if desired.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BLUEBERRY SOUR CREAM CAKE



Blueberry Sour Cream Cake image

This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.

Provided by Judy from Hawaii

Categories     Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1/2 cup soft butter or 1/2 cup margarine
1 cup sugar
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries
1 teaspoon vanilla

Steps:

  • Cream butter& sugar.
  • Add eggs one at a time, beating well after each addition.
  • Sift dry ingredients together.
  • Add gradually to egg mixture, alternating with sour cream, ending with flour.
  • Stir in vanilla, then fold in blueberries.
  • Pour into a greased& floured 9 by 13" pan.
  • Bake at 325 for 45-50 minutes, or until cake tests done.
  • Cool in pan for 10 minutes, then remove to rack for final cooling.
  • (Or just leave in pan.).

Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY SOUR CREAM CAKE



Blueberry Sour Cream Cake image

Lovely, moist and full of blueberries, this cake is perfect to enjoy any time of day.

Provided by Jennifer

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

2 cups all-purpose flour (measured using the stir, spoon and level method)
2 tsp baking powder
1/4 tsp salt
3 large eggs (at room temperature)
1/2 cup sour cream (full fat, at room temperature)
3/4 cup white granulated sugar
6 Tbsp vegetable oil (or canola or other neutral tasting oil (100ml))
2 cups fresh blueberries (or frozen blueberries (not thawed), for topping)
1-2 Tbsp white sugar (for topping)
Confectioners/icing sugar (for garnish)

Steps:

  • Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
  • With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
  • Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
  • Scatter the blueberries on top of batter, then sprinkle with the white sugar.
  • Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
  • Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
  • Serve dusted with confectioners/icing sugar, if desired.

Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 59 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING



Blueberry soured cream cake with cheesecake frosting image

The blueberries in this recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 1h25m

Yield Cuts into 10 slices

Number Of Ingredients 10

175g soft butter
175g golden caster sugar
3 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp vanilla extract
142ml carton soured cream
3 x punnets blueberry
200g tub Philadelphia cheese
100g icing sugar

Steps:

  • Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
  • Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
  • Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
  • To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.

Nutrition Facts : Calories 469 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.93 milligram of sodium

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM



Blueberry-Sour Cream Pound Cake with Lemon Cream image

We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 12

1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
3 sticks softened unsalted butter, plus more for pans
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups blueberries
2 tablespoons sanding sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons lemon zest

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
  • Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

BLUEBERRY SOUR CREAM CAKE



Blueberry Sour Cream Cake image

A rather unique, delicious, sour cream cake, since the sour cream is not mixed into the batter, but layered on top prior to baking. When the whipped cream topping is added, it makes an impressive looking dessert. (Prep time does not include chilling time)

Provided by Dee514

Categories     Dessert

Time 1h20m

Yield 1 9inch cake, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla
4 cups fresh blueberries, stems removed
1 (16 ounce) container sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream, for topping
1/4 cup powdered sugar, for topping

Steps:

  • In a large bowl, cream butter.
  • Add sugar, beating well at medium speed on electric mixer.
  • Add egg, beat well.
  • In a small bowl, combine flour and baking powder.
  • Add flour mixture to creamed mixture and and mix until blended.
  • Stir in vanilla.
  • Pour batter into a greased 9 inch springform pan.
  • Sprinkle berries over the batter.
  • In a small bowl, beat egg yolks.
  • Add sugar, vanilla and sour cream to egg yolks, combine well.
  • Pour sour cream mixture over blueberries.
  • Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
  • Cool on wire rack.
  • When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
  • To serve, carefully remove sides from pan.
  • Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
  • In small bowl, beat cream and sugar until soft peaks form.
  • Spoon 1/2 the cream on top of cake.
  • Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
  • Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

Nutrition Facts : Calories 646.6, Fat 42.7, SaturatedFat 26, Cholesterol 191.6, Sodium 210.4, Carbohydrate 61.5, Fiber 2.4, Sugar 36.3, Protein 7.3

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. -Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 448 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 328mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRY SOURED CREAM CAKE



Blueberry soured cream cake image

The slight sourness of the blueberries in this recipe is complemented by the addition of soured cream to the cake and icing to give a more delicate flavour.

Provided by willvousden

Time 1h25m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/fan 160C/gas 4. Butter and line with baking paper the base of a 23cm round cake tin.
  • Beat together the butter, sugar, eggs, flour, baking powder, and vanilla in a bowl for 2-3 minutes until pale and well mixed. Beat in 4 tablespoons of the soured cream and then stir in half of the blueberries.
  • Pour the mixture into the cake tin and level it off and bake for 50 minutes or until firm and slightly springy to the touch. Put a sharp knife in it and check that it comes out with no mixture on it to be sure it's cooked through. Cool for 10 minutes then tip out of the tin, remove the paper, and tip back onto a rack to finish cooling.
  • Beat the soft cheese with the icing sugar and the remaining soured cream until smooth and creamy. Spread over the cake and scatter with the remaining blueberries.

SOUR CREAM BLUEBERRY COFFEE CAKE



Sour Cream Blueberry Coffee Cake image

OOzing with blueberry flavor, this coffee cake is tender and moist with a topping of brown sugar, cinnamon and oats.

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
3 tablespoons canola oil
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries
TOPPING:
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 201mg sodium, Carbohydrate 38g carbohydrate, Fiber 1g fiber), Protein 4g protein.

NOVA SCOTIA BLUEBERRY CREAM CAKE



Nova Scotia Blueberry Cream Cake image

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Provided by Paul

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  • In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
  • In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  • Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g

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2021-06-24 Preheat the oven to 350℉ (175°C). Set the oven rack to the middle position. Grease and flour (or use non-stick cooking spray) a 9 x 9-inch square pan. Set aside. Prepare the streusel topping: In a small bowl, combine ¼ cup of brown sugar with ¼ teaspoon of ground cinnamon and ¼ cup of chopped walnuts.
From shelovesbiscotti.com


BLUEBERRY SOUR CREAM CAKE RECIPE — BERRY BROTHERS RETAIL
2021-06-08 In a medium bowl, cream the butter and sugar until smooth. Blend in the egg and vanilla, then blend in the flour mixture. 3. Pout the batter into your pan. 4. Top batter with blueberries. 5. Make your custard topping by combining the sour cream, eggs, 1/2 cup of sugar and tsp of vanilla. Blend well; pour over the blueberries.
From berrybrothersretail.com


BLUEBERRY SOUR CREAM BUNDT CAKE! VERY SIMPLE AND DELICIOUS RECIPE!
2020-06-12 Instructions. In a large bowl mix: flour, baking powder, baking soda, and salt. In a separate bowl, whisk together: butter and sugar, add eggs, sour cream, and vanilla extract. In a small bowl, add washed and dried blueberries coated with a tablespoon of flour. Mix wet and dry ingredients together.
From craftycookingbyanna.com


LEMON BLUEBERRY SOUR CREAM POUND CAKE | MY CAKE SCHOOL
2022-02-14 Preheat oven to 325 degrees F and grease and flour a bundt pan. In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later. Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
From mycakeschool.com


BLUEBERRY SOUR CREAM COFFEE CAKE - HOUSE OF NASH EATS
2021-08-06 In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, sour cream & vanilla. Add the eggs one at a time, beating well between each addition. Scrape down the bottom and sides of the bowl, then add in the sour cream and vanilla mixing until combined. Add the dry ingredients.
From houseofnasheats.com


EASY FRESH BLUEBERRY CAKE RECIPE USING CAKE MIX
2021-11-11 Turn the mixer to high and beat until well blended. Fold in the blueberries with a spatula or wooden spoon. Spoon the batter into the prepared baking pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes …
From thespruceeats.com


BLUEBERRY SOUR CREAM COFFEE CAKE
2022-07-08 1/2 cup yogurt, such as coconutmilk yogurt, or vegan sour cream; 1/4 cup oil OR additional yogurt; 1/4 cup milk of choice; 1 1/2 tbsp white or apple cider vinegar; 1 1/2 cups blueberries (200g) 2 tsp pure vanilla extract; 1 1/2 cups spelt or all-purpose flour, not packed (180g) 1/3 cup sugar of choice or xylitol (65g) pinch stevia or 2 ...
From dianeisraelchicagorecipes.com


BLUEBERRY SOUR CREAM COFFEE CAKE - THE CREATIVE BITE
Preheat oven to 400°. Open muffin box mix and remove the contents. Drain and rinse the can of blueberries and set aside. Mix sour cream and egg until well combined, then stir in milk gradually. Add in the muffin mix to the sour cream mixture just until moistened, be sure not to mix too much. In a separate bowl, combine the streusel ingredients ...
From thecreativebite.com


SOUR CREAM BLUEBERRY COFFEE CAKE – GOOD DINNER MOM
2022-04-12 In a medium bowl, stir the flour, sugar, brown sugar, one teaspoon ground cinnamon, and salt until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside. Make The Cake. Preheat oven to 350°F, placing rack in center.
From gooddinnermom.com


BLUEBERRY SOUR CREAM COFFEE CAKE - SWEET PEA'S KITCHEN
2019-10-02 Top with ½ of the blueberries. Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of. Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or …
From sweetpeaskitchen.com


SOUR CREAM BLUEBERRY COFFEE CAKE - GOOD THINGS BAKING CO
Put the batter into the oiled 9×9″ baking pan. Smooth the batter into an even layer, then gently press the remaining blueberries into the top. Sprinkle the crumb topping over the cake. Baking the Coffee Cake. Place the blueberry coffee cake in the …
From goodthingsbaking.com


SOUR CREAM BLUEBERRY COFFEE CAKE 9X13 RECIPE - CAKE DECORIST
Step 2. Afterward, whisk in a mixing bowl the flour, sugar, baking powder, baking soda, and salt. Step 3. In a mixing bowl of a hand or stand mixer fitted with a whisk attachment, add the vegetable oil and eggs, then gradually add the sugar; beat on medium-high speed. Step 4.
From cakedecorist.com


BLUEBERRY SOUR CREAM LOAF CAKE - COOKIE MADNESS
2014-07-21 Instructions. Preheat oven at 325 degrees. Grease an 8 1/2 by 4 1/2 inch metal loaf pan and line with a strip of parchment paper (see note). With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one by one, beating for 30 seconds after each egg.
From cookiemadness.net


BLUEBERRY SOUR CREAM COFFEE CAKE - WHISKING WOLF
2021-06-01 Preheat oven to 350 degrees. Coat a 9 x 13 baking dish with nonstick spray then set aside. Add flour, baking powder and sea salt to a large bowl. Whisk until combined then set aside. Cream butter and both sugars with an electric mixer until light and fluffy (approximately 2 …
From whiskingwolf.com


BLUEBERRY BUNDT CAKE WITH A CAKE MIX | PRACTICALLY HOMEMADE
2021-07-22 Preheat oven to 350°. Prepare a Bundt pan by spraying it with non stick cooking spray. In a large bowl combine butter yellow cake mix {reserve 1 tablespoon for blueberries}, vanilla pudding mix, milk, eggs, sour cream and melted butter. Use a hand held mixer {or mix by hand} to incorporate all of the ingredients.
From practicallyhomemade.com


10 BEST BLUEBERRY SOUR CREAM COFFEE CAKE RECIPES | YUMMLY
Blueberry-Apple Sour Cream Coffee Cake Queen of My Kitchen. light brown sugar, nutmeg, salt, baking powder, cinnamon, butter and 8 more. Blueberry Sour Cream Coffee Cake Decadent! Food.com. blueberries, salt, white sugar, butter, ground cinnamon, vanilla extract and …
From yummly.com


BLUEBERRY SOUR CREAM COFFEE CAKE - RECIPES NEED
Preheat the oven to 350°F. Grease and flour a 9” Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and …
From recipesneed.com


OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE
Add your eggs 1 at a time, beating after each addition. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula …
From nelliebellie.com


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