Blueberry Sour Cream Coffee Cake

Hi everyone! I was super bored this afternoon, so for our potluck party tonight, I whipped up a blueberry-lemon coffee cake before the SWEATIEST hot yoga class. 🙂
This recipe was inspired by Ina Garten’s on Food Network, with some modifications. Below is the recipe that we used, but I think next time I will replace sugar with coconut sugar (in streusel) and maple syrup (in cake batter). Next time, I’ll also be using a heaping teaspoon of cinnamon instead of the lemon zest, simply because I’m not a lemon fan! I’ll also be adding a bit less sour cream – maybe a scant 2/3 cup. I might even use Greek yogurt next time!
I’m thinking raspberries would be perfect here too… next time, next time. 😉
We cut ours into 16 slices, which were pretty small but very filling after our big potluck dinner. I was stuffed afterwards! Sorry – no pictures today because I was too busy popping fallen pieces of streusel into my mouth. This streusel recipe is AMAZING and I’m going to add pecans next time. Enjoy!

Blueberry Sour Cream Coffee Cake
Makes 6-8 servings
INGREDIENTS
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
114 g coconut oil, melted
1 1/3 cups all-purpose flour
For the cake:
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 teaspoon grated lemon zest
Generous 2/3 cup sour cream (eyeballed this!)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup fresh blueberries
Confectioners’ sugar for sprinklingDIRECTIONS

  1. Preheat oven to 350 degrees. Butter a 9-inch round baking pan.
  2. Combine both sugars, cinnamon, and nutmeg in a bowl. Add flour. Stir in the coconut oil. Mix well and set aside.
  3. Cream butter and sugar in a separate bowl (we used our KitchenAid). Beat for 4-5 minutes, until light and fluffy.
  4. Add eggs one at a time. Then, add vanilla, lemon zest, and sour cream.
  5. Sift flour, baking powder, baking soda, and salt. Remove some of the dry ingredients (mixed), and flour the blueberries. Roll the wet blueberries in the dry ingredients to coat them in the flour mixture.
  6. Turn mixer to low speed and add dry ingredients until just combined. Do not overmix.
  7. Carefully fold the blueberries into the batter. Stir with a spatula.
  8. Pour batter into prepared pan. Spread with a spatula or knife.
  9. Use fingers to crumble the topping evenly over the batter. Bake for 50 minutes, or until a knife comes out clean.
  10. Cool completely and cut into slices to serve. You can enjoy this with confectioner’s sugar, more berries, ice cream, or whipped cream.

6 slices (198 g each) = 685 calories, 34.5 g fat, 44 g sugar

8 slices (148 g each) = 514 calories, 25.8 g fat, 33 g sugar
12 slices (99 g each) = 343 calories, 17.2 g fat, 22 g sugar
16 slices (74 g each) = 257 calories, 12.9 g fat, 16.5 g sugar
24 slices (49 g each) = 171 calories, 8.6 g fat, 11 g sugar

3 thoughts on “Blueberry Sour Cream Coffee Cake

    1. Sour cream makes it so moist and gives it a special tang, but I’d say it’s undetectable overall. Kind of like how Greek yogurt can’t be tasted in baked goods, in my opinion!

      Like

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