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

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.

Serve with COFFEE!!!

So thats it Folks...
With Love,

Signs off!!!

Pssst... Like my post... Don't miss any recipes from us
Get the latest updates straight to your email! Subscribe NOW for free!


  1. wow..looks so fluffy and yumm..very well explained dear

  2. the cake looks really awesome...

  3. Cake looks really made it so simple with your stepwise pics...

  4. may I have this plate Vimitha? Delicious and very perfect cake. Would love to bite a piece now....

  5. Beautiful looking coffee cakes Vimitha.. Can I move into your neighbourhood.. :o)

  6. What a lovely presentation.Im also joining sumee :)

  7. Am also in same boat Sis, love baking.. Cake looks extremely prefect to enjoy with a cup of coffee when the weather is chilled outside.

  8. cake looks perfect!!!!

  9. wow this cake luks so yummmmm....

  10. baking s addiction... sersly.. but m not such sweet person.. so start posting savory bakes for me..tis looks so perfect..

  11. awesome...looking so soft and yummy...

  12. Flavorful and tasty cake....... Nicely done !!

  13. Tempting cake..Looks soft & yum.


Thanks for dropping by and leaving your precious comments... Your comments are my best critics... Do visit often...

Blogging tips