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From My Kitchen To Yours
Easy Recipes

Blueberry Cream Coffee Cake!!!!

 

Blueberry Cream Coffee Cake is a delightful and indulgent treat that brings together the perfect blend of rich flavor, sweetness, and a soft, moist texture. This cake is the ideal balance of a traditional coffee cake and a fruity dessert, making it perfect for a wide variety of occasions. Whether it’s a cozy morning breakfast, an afternoon snack, or a special dessert for a gathering, this cake is bound to impress with its layers of cream cheese filling, fresh blueberries, and a crunchy streusel topping. The blueberries not only add a burst of color but also a natural sweetness that contrasts beautifully with the tangy cream cheese center.

 

 

The charm of a coffee cake lies in its versatility. Unlike some other cakes that are heavily decorated or layered, a coffee cake like this one doesn’t need the frills to stand out. The combination of moist cake, creamy filling, and just the right amount of sweetness makes it a timeless choice. Whether you’re looking for a simple dessert to enjoy with a cup of tea or coffee, or something a little more decadent to serve at brunch, the Blueberry Cream Coffee Cake is a perfect fit.

 

One of the things that sets this cake apart is the addition of sour cream to the batter. Sour cream helps to create an ultra-moist cake that stays soft and tender even after it’s baked. The cream cheese filling is another layer of indulgence, offering a rich and velvety texture that complements the cake perfectly. The blueberries add a pop of juiciness, bringing in a refreshing burst of flavor with each bite.

 

 

The beauty of the Blueberry Cream Coffee Cake is in its simplicity. The ingredients are straightforward and easy to find, yet the result is a treat that feels special and comforting. The streusel topping adds a satisfying crunch that contrasts with the smoothness of the cake and filling, bringing an additional layer of texture to each mouthful. It’s the kind of cake that makes you want to savor every bite, enjoying the blend of flavors and textures with each forkful.

 

This cake is also incredibly adaptable. You can experiment with different fruits depending on the season or your personal preference, such as strawberries, raspberries, or blackberries. The basic recipe serves as a great starting point, and it can be adjusted to suit different tastes. No matter how you make it, the Blueberry Cream Coffee Cake is sure to be a crowd-pleaser, bringing smiles to anyone who gets to enjoy a slice.

 

 

INGREDIENTS:

1 cup butter, softened

2 cups white sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

1 ⅝ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup blueberries, fresh

½ cup brown sugar

1 tsp. ground cinnamon

½ cup chopped pecans

1 Tbsp. confectioners’ sugar for dusting

 

 

DIRECTIONS

Preheat the oven to 350°F. Grease and flour a 9” 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 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.

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