SOUR CREAM COFFEE CAKE BLUEBERRY RECIPES

Name: Sour Cream Coffee Cake
Cook time: 20 min
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 2 sticks butter, at room temperature, plus more for greasing; 2 cups all-purpose flour, plus more for dusting; 2 cups granulated sugar; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup finely chopped pecans; 1/2 cup light brown sugar, packed; 1 1/2 teaspoons ground cinnamon; 1 cup confectioners' sugar; 1 1/2 tablespoons milk, plus more if needed; 1/2 teaspoon vanilla extract

SOUR CREAM COFFEE CAKE RECIPE | TRISHA YEARWOOD - FOOD NETW…

Sour Cream Coffee Cake Recipe | Trisha Yearwood - Food Netw… image

Provided by Trisha Yearwood

Categories dessert

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 14

Ingredients

2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE

old-fashioned Sour Cream Lemon Blueberry Bundt Cake image

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Provided by Nellie

Categories Dessert

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 12

Number Of Ingredients 17

Ingredients

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice (about 2 large lemons)
2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour)
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Steps:

Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes.
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 or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt pan.
Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
Icing

Nutrition Facts : Calories 533 kcal, CarbohydrateContent 82 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 12 g, CholesterolContent 112 mg, SodiumContent 247 mg, FiberContent 1 g, SugarContent 57 g, ServingSize 1 serving

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