Moist 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 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

THE ABSOLUTE BEST MOIST BUTTERY BLUEBERRY COFFEE CAKE



The Absolute Best Moist Buttery Blueberry Coffee Cake image

This is the best coffee cake, it has a layer of blueberries between two layers of the most wonderful moist buttery cake then topped with a sweet buttery topping --- you could substitute 1 cup sour cream for the cream cheese but the cream cheese is better, also almond extract can be used in place of vanilla --- I serve this cake slightly warm with ice cream and it is even better the next day --- you will love this cake! :)

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 15

3 cups flour
1 teaspoon baking powder (use semi-heaping teaspoonful)
1 teaspoon baking soda (use semi-heaping teaspoonful)
1 1/4 cups sugar
2 teaspoons vanilla or 2 teaspoons almond extract
1 cup butter, softened (no substitutes!)
2 large eggs
1/4 cup milk
3 tablespoons whipping cream, unwhipped
1 (8 ounce) package cream cheese, softened
3 cups blueberries (fresh or frozen)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon (can use more if desired) (optional)
3 tablespoons soft butter

Steps:

  • Set oven to 350° (set oven rack to second-lowest position).
  • Grease a 13 x 9-inch baking dish.
  • In a bowl sift together the first 3 ingredients.
  • In a small bowl mix together the milk with whipping cream; set aside.
  • In another bowl cream the butter with sugar and vanilla for about 4 minutes (no sugar granules should remain in the mixture).
  • Add in eggs and cream cheese; beat until thoroughly blended.
  • Add in the flour mixture alternately with milk/cream mixture.
  • Spread HALF of the batter into prepared baking dish, then sprinkle the blueberries over the batter.
  • Spread the remaining batter over blueberries.
  • For the topping mix together the sugar with flour and cinnamon (if using) add in softened butter and mix with fingers until blended.
  • Sprinkle on top of the cake batter.
  • Bake for about 45-50 minutes, or until cake tests done.
  • Delicious!

Nutrition Facts : Calories 397.1, Fat 20.6, SaturatedFat 12.4, Cholesterol 79.5, Sodium 280.1, Carbohydrate 49.4, Fiber 1.4, Sugar 28.3, Protein 4.8

BLUEBERRY BUNDT CAKE



Blueberry Bundt Cake image

This moist blueberry Bundt cake is made with fresh blueberries. This blueberry cake is an excellent choice for a breakfast or dessert cake.

Provided by Diana Rattray

Categories     Dessert     Breakfast     Brunch     Cake

Time 1h

Number Of Ingredients 17

For the Bundt Cake:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons butter (softened)
1 2/3 cup sugar
4 large eggs
2 teaspoons vanilla
8 ounces sour cream
2 cups blueberries (rinsed, picked over, stems removed)
For the Vanilla Icing:
1 1/2 cups powdered sugar
Dash salt
1 tablespoon soft butter
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
  • In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
  • In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
  • Beat in eggs, one at a time, beating well after each addition.
  • Beat in the 2 teaspoons of vanilla.
  • Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
  • Fold in the blueberries.
  • Pour the batter into the Bundt pan.
  • Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
  • Cool in the pan on a rack for 10 minutes.
  • Remove from the pan and cool completely.
  • Gather the ingredients.
  • Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
  • Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
  • Drizzle or spoon over the cooled cake.
  • Serve slices of the cake and enjoy.

Nutrition Facts : Calories 466 kcal, Carbohydrate 71 g, Cholesterol 107 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 548 mg, Sugar 45 g, Fat 18 g, ServingSize 1 Bundt cake (12 servings), UnsaturatedFat 0 g

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 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

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.

MOIST LEMON BLUEBERRY LOAF



Moist Lemon Blueberry Loaf image

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.

Provided by Cheryl

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream (or plain or Greek yoghurt)
1 cup sugar
3 large eggs
1 tablespoon lemon zest ((from 1 large lemon))
1/2 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour (flour will prevent them from sinking to bottom of the pan)
juice of 1 lemon mixed with 2-3 teaspoons sugar
1/2 cup icing sugar (also called confectioners' sugar or powdered sugar)
juice from 1/2 lemon
dash of pure vanilla extract
Optional: Lemon zest to sprinkle on top

Steps:

  • GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
  • COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
  • COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
  • COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
  • BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
  • MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
  • MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

Nutrition Facts : Calories 205 kcal, Carbohydrate 37 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 199 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLUEBERRY BREAD WITH SOUR CREAM



Blueberry Bread with Sour Cream image

I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!

Provided by Smiley:D

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup white sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh blueberries
cooking spray
¾ cup white sugar, divided
1 teaspoon lemon zest
¼ cup lemon juice

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
  • Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
  • Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
  • Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
  • While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
  • Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

Super moist Lemon Blueberry Bundt Cake. Fluffy, bursting with lemon and fresh blueberries, and topped with lemon glaze. Easy and impressive!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h45m

Number Of Ingredients 14

8 tablespoons unsalted butter ((1 stick) at room temperature)
1/4 cup nonfat plain Greek yogurt (at room temperature)
1 3/4 cups granulated sugar
3/4 teaspoon kosher salt
4 large eggs (at room temperature)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup well-shaken, low-fat buttermilk (at room temperature)
Zest of 2 medium lemons
1 1/2 cups fresh blueberries (optional (see notes if using frozen))
1/2 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon low-fat buttermilk

Steps:

  • Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
  • Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
  • Thoroughly grease the bundt pan with nonstick spray (I don't recommend adding flour as it puts a funny coating on the cake. If you'd like to be extra double sure it doesn't stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
  • Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
  • Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
  • While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!

Nutrition Facts : ServingSize 1 (of 12), Calories 356 kcal, Carbohydrate 62 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 76 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 4 g

BLUEBERRY COFFEE CAKE



Blueberry Coffee Cake image

The BEST Blueberry Coffee Cake recipe is soft and moist with a delicious streusel topping. Enjoy it for breakfast or dessert!

Provided by Lauren Allen

Categories     Breakfast     Dessert

Time 50m

Number Of Ingredients 12

1 ½ cups granulated sugar
½ cup shortening*
2 eggs
1 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 cups blueberries (, fresh or frozen*)
1 cup brown sugar (, packed)
2/3 cup flour
½ cup butter

Steps:

  • Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
  • In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries. Batter will be thick.
  • Pour batter into a greased 9x13 inch pan. Combine topping ingredients and sprinkle over the top of the batter In the pan.
  • Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool before serving.
  • Serve with coffee or tea, or even with a scoop of ice cream.

Nutrition Facts : Calories 424 kcal, Carbohydrate 70 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 154 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 7 g, ServingSize 1 serving

SOUR CREAM BLUEBERRY BUNDT CAKE



Sour Cream Blueberry Bundt Cake image

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Provided by Cookies & Cups

Categories     Cake

Time 1h15m

Number Of Ingredients 13

1 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla
3/4 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 2/3 cups flour
1 1/2 cups blueberries (fresh or frozen and thawed)
2 tablespoons butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
  • Turn mixer to low and mix until the flour until just combined.
  • Fold in the blueberries.
  • Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

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BLUEBERRY SOUR CREAM CAKE - MANILA SPOON
2012-08-09 Preheat oven to 350F/180C. Lightly grease a bundt pan. In a large mixing bowl, combine all the dry ingredients. Set aside. Roll the blueberries in the 2 tbsp flour until coated. In another bowl, beat the eggs with the sour cream just until combined. Pour in the oil and the vanilla and mix.
From manilaspoon.com
Cuisine American
Category Desserts
Servings 12
Total Time 1 hr


BLUEBERRY SOUR CREAM COFFEE CAKE - HOUSE OF NASH EATS
2021-08-06 This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries, has a crumbly, cinnamon, streusel center, and is baked to perfection. All you need is a little dusting of powdered sugar for a wonderfully delicious breakfast, dessert, or afternoon treat! Coffee cake is the perfect treat for breakfast or brunch and we love to enjoy it any time of the year.
From houseofnasheats.com
5/5 (8)
Total Time 1 hr 20 mins
Category Cake
Calories 551 per serving


SOUR CREAM BLUEBERRY CRUMB CAKE – GOOD DINNER MOM
2013-04-30 Crumb cake or coffee cake. With fruit or cream, or fruit and cream! Beautiful, plump, juicy blueberries. Sour cream and butter. This beautiful sour cream blueberry crumb cake is perfect anytime you want to treat yourself and your loved ones. The cake is tender, moist and full of flavor, while the crunchy crumb topping adds a buttery caramel flavor.
From gooddinnermom.com
5/5 (1)
Category Cake
Servings 10
Total Time 55 mins


BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE - SHE LOVES BISCOTTI
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 …
From shelovesbiscotti.com
Ratings 1
Calories 262 per serving
Category Dessert


BLUEBERRY SOUR CREAM BUNDT CAKE! VERY SIMPLE AND DELICIOUS ...
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
4.6/5 (64)
Category Dessert
Cuisine American
Total Time 1 hr


BLUEBERRY CAKE - MOIST, TENDER & FILLED WITH SO MANY ...
2019-04-19 In a large bowl beat together the butter, sugar, and lemon zest until fluffy. Add in the vanilla extract and beat in the eggs 1 at a time. In a liquid measuring cup, whisk together the milk and sour cream. With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture.
From justsotasty.com
5/5 (4)
Category Dessert, Snack
Cuisine American
Total Time 1 hr 10 mins


BLUEBERRY SOUR CREAM COFFEE CAKE - CHOCOLATE COVERED KATIE
2016-02-25 Stir together all wet ingredients, except blueberries. Preheat oven to 350 F, and grease an 8×8 pan. In a separate bowl, stir together all dry ingredients (not blueberries). Once oven is preheated, pour dry into wet, and stir to form a batter.
From chocolatecoveredkatie.com
Reviews 35
Estimated Reading Time 2 mins
Servings 9-12


BLUEBERRY LEMON SOUR CREAM POUND CAKE - SAVOR WITH JENNIFER
2020-04-26 Preheat the oven to 325 degrees. Butter the bottom and sides of a 9×5 loaf pan. In a medium sized mixing bowl, whisk or sift together the flour, baking soda, baking powder, and salt. Set aside when finished. In a large mixing bowl, cream together the butter and sugar until EXTREMELY light and fluffy, 3-6 minutes.
From savorwithjennifer.com
4.8/5 (12)
Total Time 1 hr 10 mins
Category Dessert
Calories 492 per serving


10 BEST MOIST SOUR CREAM CAKE RECIPES | YUMMLY

From yummly.com


SOUR CREAM BLUEBERRY BUNDT CAKE - ALL INFORMATION ABOUT ...
Sour Cream Blueberry Bundt Cake | Cookies and Cups trend cookiesandcups.com. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary. Turn mixer to low and mix until the flour until just combined. Fold in the blueberries. Coat a 9-10 inch bundt pan ...
From therecipes.info


LEMON BLUEBERRY CAKE RECIPE WITH SOUR CREAM : BLUEBERRY ...
2021-11-12 How to prepare lemon blueberry cake recipe with sour cream, In a large bowl, mix flour and salt . Cream together the butter and sugar until light and fluffy. The blueberries in this recipe will burst in your mouth as you bite into your slice. Cheesecake Squares Recipe - Joyofbaking.com *Video Recipe* from www.joyofbaking.com. The cake is delicious with a cup of tea, or served as an …
From classicchristmasdecor.blogspot.com


LEMON BLUEBERRY SCONES RECIPE WITH SOUR CREAM / WATCH ...
2021-11-13 Lemon Blueberry Scones Recipe With Sour Cream : Super moist Sour Cream Blueberry Bundt Cake | Blueberry / Brush the scones with melted butter, and sprinkle with sugar. Secrets to perfect blueberry scones: As i said this recipe will make lots of scones for everybody. Bake for 20 minutes, or until lightly . Make sure the butter, milk and sour cream are cold. These scones …
From pioneerwomanlives.blogspot.com


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