This one's for Rich, who sweetly let me know he has missed my blogging recently. Love ya, honey, and thanks for being a fan of my blog.
One thing that is known about produce shopping is, the cheaper it is, the better it will be. Things are always cheapest when ripe and abundant. You just know that when corn is 5 for $1 it's gonna be super sweet. This week I saw a humongous box of blueberries at Trader Joe's for $5.99, so I couldn't resist. They are so sweet and good, I was dying to use them for something special.
This morning, I had to go out for some errands, but I knew 3 teenagers (Drew's friend Reuben is in town and staying with us) would soon be up and hungry. I thought it would be nice to leave them a fresh-from-the-oven coffee cake on the counter before I left.
I quickly looked online for a blueberry coffee cake recipe, and found one made with sour cream that I decided to try. Sour cream is so wonderful in baked goods. I usually go to allrecipes.com and sort by rating. The first recipe that came up had the following comment from its author: "This is one really delicious and really unhealthy coffee cake!" I should have been deterred, but I went on to read the reviews and decided to go for it. After all, blueberries are so good for you, that even if you eat them enveloped in sugar, butter and white flour, they are still good for you. Right?
The recipe was outstanding! It was truly the BEST baked good I've ever eaten with blueberries in it, and maybe one of the best baked goods in general as well! It was so easy to put together - took about 5 minutes in the KitchenAid. And it was amazingly moist and tender. Because the cake is made in a Bundt pan, it presents beautifully too. Be sure not to overbake, test early and get it out of the oven when it tests done with a toothpick.
By the way, I think one of the reasons this cake tastes so good is because I use Penzey's Extra-fancy Vietnamese cinnamon. It is amazing. I actually have about 3 different cinnamons from Penzey's that I use - and I think they make all the difference in the world!
Sour Cream Blueberry Coffee Cake
1 cup butter, softened
1 1/2 cups white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ½ cups fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar for
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch 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 and cinnamon. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining brown sugar/cinnamon mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in 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.