WHY ARE MY BLUEBERRIES SOUR RECIPES

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BLUEBERRY SOUR CREAM COFFEE CAKE | ALLRECIPES



Blueberry Sour Cream Coffee Cake | Allrecipes 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 Desserts    Blueberry Dessert Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9 inch Bundt cake

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1?? 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, CarbohydrateContent 59.5 g, CholesterolContent 80.1 mg, FatContent 24 g, FiberContent 1.3 g, ProteinContent 4.1 g, SaturatedFatContent 12.8 g, SodiumContent 222.9 mg, SugarContent 44.4 g

LIGHTENED UP BLUEBERRY SCONES RECIPE - SKINNYTASTE



Lightened Up Blueberry Scones Recipe - Skinnytaste image

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 10

2 cups unbleached flour
1/4 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1 tbsp baking powder
1/4 cup frozen butter (half stick )
3/4 cups 1% buttermilk
1 large egg
1 tsp vanilla
1 cup fresh blueberries (if frozen, thaw first)

Steps:

  • Preheat the oven to 400F°.
  • In a large bowl, mix all the dry ingredients.
  • Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
  • In a medium bowl, mix the buttermilk, egg and vanilla.
  • Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
  • Do not over work the dough. Fold in the blueberries.
  • Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
  • Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

Nutrition Facts : ServingSize 1 scone, Calories 216 kcal, FatContent 6.5 g, CholesterolContent 43 mg, CarbohydrateContent 33.5 g, ProteinContent 5 g, SaturatedFatContent 4 g, SodiumContent 335 mg, FiberContent 0.5 g, SugarContent 9.5 g

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