Thursday, June 14, 2012

Very Blueberry Coffee Cake

I love blueberries and was so happy when I found this recipe at 

Kay makes alot of 'from scratch' dishes, many passed down to her from her mama and her grandma. If you haven't visited her blog, or it's been a while since you stopped by, please take a minute to pop in and show her some love.  And don't forget to tell her The Better Baker sent you. 

She revised a muffin recipe to create this wonderful coffee cake.  It's light and fluffy and very tasty.  I think adding sour cream to most anything makes it moist and smooth. Enjoy it for breakfast...or any time of day!
VERY BLUEBERRY COFFEE CAKE

1 stick unsalted butter, room temperature
1 c. sugar
(I like to substitute half the amount of sugar with splenda or xylitol)
2 large eggs, room temperature
1 - 1/2 tsps. pure vanilla extract
8 ozs (1 cup) sour cream
3 c. all-purpose flour
(I used white whole wheat)
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries, divided
(if you use frozen thaw and drain well)
1/4  c. coarse sugar

Preheat the oven to 350 degrees F. In large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream. 
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and stir until just mixed being sure not to over mix. Fold in 1-1/2 cup blueberries with a spatula and be sure the batter is completely mixed not breaking up the blueberries. Pour batter into 9x9 square dish that has been sprayed with a non stick spray. Lightly press in remaining berries on top of batter and sprinkle 1/4 c. coarse sugar over the top. Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.


Note:  You can cut these into individual servings and flash freeze them for an on the go breakfast.

Linked to Creative Thursday
         Melt in your mouth Monday
Breakfast Ideas Monday
      Ingredient Spotlight - Berries