Blueberry Coffee Cake Recipe with Sour CreamYou will need: 1/3 cup butter, softened 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour OR whole wheat flour (we prefer the whole wheat...go figure) :) 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (8ounces) sour cream 1 cup fresh or frozen blueberries (if the berries are frozen, don't thaw them before using...they'll get all mushy) ground cinnamon 3 Tablespoons Milk (ONLY IF USING WHOLE WHEAT FLOUR) Preheat the oven to 350 degrees. Beat the butter & sugar together until fluffy. Don't hurry this process-- it makes all the difference. Make sure the mixture is almost fluffy before you add anything else. Beat in the eggs & vanilla. Add the milk ONLY if you are using whole wheat flour. In another bowl, combine the flour, baking powder, baking soda, and salt. Alternate adding the dry mixture and sour cream to the egg mixture. Fold in the blueberries. Coat a 10 inch fluted tube pan with butter, then dust with flour. Spoon half of the batter in the pan (it will be thick) and spread it evenly. Sprinkle cinnamon to taste. (I like a LOT!) Add the remaining batter and sprinkle with cinnamon. Bake for 40-50 minutes or until a toothpick poked near the center comes out clean. Give it about 10 minutes to sit before you try to remove it from the pan. Then let it stand on a wire rack to finish cooling. You can sprinkle the top with powdered sugar & more cinnamon-- but as you can see,.... ours never gets that far, & it's great just the way it is!
And that about does it for our Wacky Wednesday post this week. Thanks for taking a peek! Don't forget to take a second and sign up for the Farver Farms Newsletter, right down there. ↓ You'll never have to wonder whether you missed a social media post to know when the latest adventures, antics, images & inspiration from the farm are waiting! -S.