Tuesday, April 12, 2011

Blueberry Sour Cream Coffee Cake

The Menu:
Blueberry Sour Cream Coffee Cake


The Original Recipe:
This is a recipe from a friend that I went to high school with (a long time ago!). She posted it to facebook because a lot of her friends have asked her for the recipe. I love facebook, don't you? You get to reconnect with old friends and even better, you get to "meet" them again as moms with great recipes!! Thanks Heather! This batter tasted like blueberries and cream. Yum! (p.s. don't tell my kids I ate raw eggs. They would freak out. Not to mention they are not store bought pasturized eggs. We get them fresh and local, like next door from my dad! I'm ok, I promise)...


Blueberry Sour Cream Coffee Cake


By Heather Olson

1 stick (1/4 pound butter, softened)
2 cups of all purpose flour
1 cup sugar
½ teaspoon baking soda
2 eggs
 ½ teaspoon baking powder
1 carton sour cream (8 ounces)
¼ teaspoon salt
2 teaspoons vanilla
1 can blueberries (16 ounces, drained) (she used blueberry pie filling/undrained)

Topping Ingredients:

1 cup sugar
½ cup chopped pecans
3 teaspoons cinnamon

Mix the topping ingredients together with a spoon in a separate bowl.

Preheat oven to 350 degrees. Cream together butter and sugar until smooth, then add eggs one at a time, beating at moderate speed. Add sour cream and vanilla. Sift all dry ingredients in a separate bowl (mix together with a spoon if you don’t have a sifter). Slowly mix dry ingredients into batter. Fold in drained blueberries. Grease and flour a pan (I used a glass 9x13 pan) and pour half of the batter into the pan. Take combined topping ingredients and sprinkle half of the topping onto the top of the batter. Pour in the rest of the batter and then sprinkle rest of the topping on top of it. Take a knife and swirl through batter mixture. Bake at 350 degrees for approximately 40 minutes. Top with sprinkled powdered sugar once the coffee cake is cool

The Way I Made It My Own:
Alas I am not a baker, but I do know what I like and do not like in my recipes. With baking you need to be more technical and precise in measuring... therefore, I am not a good baker. I don't like to measure--anything--ever. So, this is what I did with this recipe. I thought there was WAY to much sugar in it. I reduced it, and it turned out great. I tried to measure. My can of blueberry filling was 21 oz. instead of 16oz. so I added all of it. I round about measured the (LITE) sour cream since I bought a 16oz. carton instead of 8 oz. And, I don't like nuts in my sweets.. nope, I didn't add the nuts.. And who sifts flour? Did I meantion I was not a baker? Do you really have to put it into a seperate bowl and mix dry stuff? Why not just add it to the wet stuff beginning with the baking powder/soda first then the flour? Ok, and who said you had to measure anyway. Was it Alton Brown? Hmm, oh well, it turned out really good! I mean, really really good! Precisely unmeasured...
Oh, and when I read the directions about putting the cinnamon/sugar recipe and then using a knife to swirl it, it reminded me of a recipe my grandma makes, and one that I love, which doesn't use plain sugar but brown sugar... so I did that.. yep, I changed the recipe, and it was good.
 
 
Kowboys Blueberry Sour Cream Coffee Cake



1 stick (1/4 pound butter, softened)
2 1/2 cups of all purpose flour (lightly measured)
1/2 cup sugar
 ½ teaspoon baking soda
2 eggs
½ teaspoon baking powder
1 carton LITE sour cream (8 ounces)
 ¼ teaspoon salt
2 teaspoons vanilla
1 can blueberries pie filling (16-21 oz.)
Topping Ingredients:
3/4 cup brown sugar
½ cup chopped pecans (optional)
3 teaspoons cinnamon

Mix the topping ingredients together with a spoon in a separate bowl.

Preheat oven to 350 degrees. Cream together butter and sugar until smooth, then add eggs one at a time, beating at moderate speed. Add sour cream and vanilla. Lightly measure 2 1/4 cups flour (don't pack it). Mix dry ingredients in small bowl. Slowly mix dry ingredients into batter. Fold in blueberry filling. Grease and flour a pan (I used a glass 9x13 pan) and pour half of the batter into the pan. Take combined topping ingredients and sprinkle half of the topping onto the top of the batter. Pour in the rest of the batter and then sprinkle rest of the topping on top of it. Take a knife and swirl through batter mixture. Bake at 350 degrees for approximately 40 minutes.

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