Opis
A moist and fluffy coffee cake featuring blueberries and a tangy sour cream batter.
Składniki
Skala
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instrukcje
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar.
- Add eggs, sour cream, and vanilla; mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture; blend until smooth.
- Gently fold in the blueberries.
- Pour batter into the prepared cake pan.
- Mix brown sugar and cinnamon; sprinkle over the top of the batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before serving.
Uwagi
- Use fresh blueberries for best results.
- Store leftovers in an airtight container.
- This cake pairs well with coffee or tea.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 50 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 15g
- Sód: 200mg
- Kwasy: 10g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 36g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 40mg
Słowa kluczowe: blueberry sour cream coffee cake