Blueberry Sour Cream Coffee Cake

Let me start off by saying that this blog post is highly irregular.  Usually when I post a new recipe I include a picture of the finished product but that's not the case this time.  I have a good excuse though.  This tasted so good that I didn't have time to take a picture both times that I made this cake this week.   See?  Good excuse. 

I made this cake this past Monday night for my family to bring to work/school for a snack.  It got thumbs up all around from my peeps so I decided to bake it again on Tuesday night to bring to work to share with my coworkers.  I baked this cake in the 34C heat for my coworkers.  I'm nothing if not insane devoted.  For some reason I had never baked for my coworkers before but since it was my last week at work I thought I'd bring in a treat. 

I didn't get a picture of this second cake because how bad would it look if I brought a cake in to work with a slice out of it?  Pretty bad.  So no pictures exist of my cake ... yet.  I will post a pic the next time I make this cake (which will probably be in a week or two) but decided to put the recipe post up anyway so that all y'all can make it for yourselves.  You'll just have to trust me that this bundt looks great.

Now, you've got to admit that bundts are pretty awesome cakes.  They look cute, are easy to make and slice up nicely for guests.  Who doesn't love a bundt?   No one.  That's who.  The goal for making the perfect bundt is to have a moist and light cake -- not something that could double as a boat anchor.  Sadly, many bundts could easily be used as dead weight at the bottom of Lake Ontario.  The trick is to NOT over mix your batter.  I cannot state this enough.  You don't have to beat the living daylights out of your batter.  It didn't wrong you in another life! You want to gently fold in your flour mixture.  You don't want to whip the blueberries into your batter either or it will turn your batter blue and you'll have a dense cake.  Gentle is the way to go with any cake batter.

My Blathering:  Who among you also has a hard time saying the word 'bundt' without adding a Greek accent like Nia Vardalos' Mom in one of my all-time favourite movies "My Big Fat Greek Wedding"?? 

No one?  Just me?  Duly noted. 

Regardless how you pronouce 'bundt' this cake will impress whomever you choose to feed.  It's easy, it's wonderfully moist and I guarantee that you won't have many (if any) leftovers.

Blueberry Sour Cream Coffee Cake

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream (I used 14% fat)
1 tsp vanilla extract
1 1/2 cups + 2 tbsp white flour
1 tsp baking powder
1/4 tsp salt
1 3/4 cup frozen (or fresh) blueberries
1 tbsp white flour

Filling
1/4 cup brown sugar
1/2 tsp cinnamon

Preheat oven to 350F.  Grease a 9-inch Bundt pan and set aside.

In a large bowl, cream the butter and white sugar together until smooth. Add eggs, one at a time, and beat well until mixture is light and fluffy. Gently fold in sour cream and vanilla.

In a medium bowl, combine 1 1/2 cups + 2 tbsp of white flour, baking powder and salt. Pour flour mixture into butter mixture and gently mix until just blended. {over-mixing will cause a heavy cake}.

In a small bowl, toss the frozen blueberries with 1 tbsp flour. {this will help stop the blueberries from sinking to the bottom of your cake}. Gently fold the blueberries into your batter.

Spoon half of the batter into the prepared Bundt pan.

In a small bowl, combine the filling ingredients. Sprinkle over the batter in the pan. Top with the remaining batter. Bake for 55-60 minutes or until a toothpick inserted into the centre comes out clean. Set the pan on a cooling rack and allow the cake to cool in the pan for 40 minutes. Invert cake onto the cooling rack to continue cooling. Keep leftovers in a tightly sealed container.

Yield: 12 servings

 

Recipe Inspired by: Allrecipes.com "Blueberry Sour Cream Coffee Cake"