My Culinary Trial Room

Wednesday, March 26, 2014

Blueberry sour cream Coffee Cake

I might be saying this the million-th time but I just can't stop saying this. I love baking, baking is a stress-reliever and baking is addictive. I have been baking a lot lately ~ our daily breads, cakes for friends and muffins for next-door kids. And every time I whip up a perfect batch, I feel elated, I feel confident and I feel happy... Are you with me here??? Life doesn't seem to move on without lighting up the oven every single day. And whenever I set up the oven to preheat, pappu gets all cheered up. He knows that something is cooking up and he knows that its gonna be something cake-y.

As much as I love making our diet healthy, I like to have that perfect piece of cake occasionally. I generally sneak in a pack of mini carrot cupcakes when going grocery shopping but they never appeal to me after that first bite. These bite sized beauties seem so artificial on the tongue. When I was talking about this to the huss the other day, all he said was "Why do you lean to bakery products when you make good, preservative-free cakes at home?" And that set the spark in me. No more store bought cakes it is. Last week when I had this craving for cake, I pulled up my sleeves, cranked up the oven and whipped up the batter. And this coffee cake is what happened for our tea.

Adapted from here
Prep time: 15 min; Bake time: 35-40 mins; Servings: 10-12
~*What U Need*~
Unsalted butter - 1/4 cup
Sugar - 1/2 cup
Eggs - 2, room temp
Vanilla extract - 1/2 tsp
All purpose flour - 1 1/2 cups
Baking soda - 3/4 tsp
Sour cream - 1/2 cup + 2 tbsp

Filling:
Brown sugar - 2 tbsp, packed
All purpose flour - 1/2 tbsp
Cinnamon - 1/4 tsp
Fresh Blueberries - 1 cup

How I Made it:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spoon half of the batter into a greased 8x8 inch square pan. Combine brown sugar, flour and cinnamon; sprinkle over batter. Top with the berries. Top with remaining batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then cool completely in wire rack.