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Thursday, February 24, 2011

Blueberry Sour Cream Coffee Cake

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What is it about adding sour cream to baked goods that makes them so delectable? Everyone who tried this cake loved it, and I credit the sour cream! I reduced the sugar in the original recipe by half a cup and this was still plenty sweet, in part due to the swirls of blueberry jam throughout. It took every ounce of my willpower not to cut a slice of this fresh from the oven--the smell was overpowering our kitchen! Instead, I let it cool and wrapped it in a couple of layers of plastic wrap where it sat for a day and a half before I served it at a brunch for church. You never would've guessed it was nearly two days old. It was chilled from sitting in my car and I think it was better cold than when I had some at room temperature later in the day. You could top this with a glaze or a sprinkle of powdered sugar but I kept things plain and simple...though the taste was anything but plain and simple! I plan to make this again experimenting with other flavors of jam--I'm thinking raspberry next!
One Year Ago: Peanut Butter Chip Brownies

Blueberry Sour Cream Coffee Cake
adapted from The Stonewall Kitchen Cookbook
as seen on O Chef

-2 cups all-purpose flour, plus additional for pan
-1 tbsp baking powder
-1/2 tsp salt
-2 sticks unsalted butter, at room temperature
-1 cup granulated sugar
-2 large eggs, at room temperature
-1 cup sour cream
-1 tsp vanilla extract
-3/4 cup blueberry jam

1. Preheat oven to 350F. Grease and flour a 10-inch bundt pan. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
2. In a separate bowl, beat butter with sugar an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream and vanilla. With mixer on low, gradually add the flour mixture, beating just until combined.
3. Remove 1/2 cup of the batter and set aside. Pour the remaining batter into the prepared pan. Using a knife, make an (approximately 1-inch) trough in the center of the batter. Mix blueberry jam with the 1/2 cup of batter set aside. Spoon batter into the trough and use a knife to swirl.
4. Bake cake for 45-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes before inverting cake onto a wire rack to cool completely.

This post is linked to Eat at Home.