Coffee cake with sour cream / creme fraiche or yogurt
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Images and Recipe updated: Jul 15 2014
- 2 cups 240 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick 4oz(113grams) unsalted butter, softened at room temperature
- 1 and 1/3 cup 270 grams sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Substitution
- 1 cup fresh blueberries
- 1/2 tablespoon flour
- Lemon Glaze:
- 1 cup confectioners sugar Icing sugar
- 1 1/2 - 2 tablespoons lemon juice
Preheat oven to 400°Fahrenheit or 205 Degrees Celsius.
Sift together flour + baking powder + baking soda + salt. Set aside.
Cream together butter and sugar until fluffy. Add vanilla extract + eggs and beat well for an additional 2-3 minutes.
Now stir and mix the flour in 3 batches, alternating with the buttermilk, beginning and ending with flour until all is combined.
Grease and flour a 9*2 inch baking pan or a bundt pan. Pour your batter and use a spatula to smooth.
In a bowl, toss your berries with the half tablespoons of flour until lightly coated. Sprinkle the berries over the batter. They should completely cover the cake.
Place in the oven and bake for approximately 30 - 35 minutes, or until a skewer inserted into the center of the cake comes out clean. (Bundt pan takes somewhere between 25-30 minutes)
Remove from oven and let cool in pan for 10-15 minutes before transferring to a wire rack.
Add 1 tablespoon of lemon juice to confectioners sugar and mix, Slowly add few drops at a time and keep mixing until a thick, but pourable consistency is attained. Pour over the cake.
If you want rich blueberry cake, add 2 cups of blueberries instead of 1 cup.
Cake Recipe Adapted from: Alwaysorderdessert.com
Variations: Used vanilla extract instead of almond extract.
Reduced the amount of blueberries to half.