The ezoic
Coffee Cake With Sour Cream and Blueberries
If you’re anything like me, you can’t resist blueberries, thus this season screams for a refreshing dessert with blueberries.
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Meal: SweetAmerican cuisine Cooking Time: 20 minutesHow Long to Cook: 1 HourTime Required: 1 Hour twenty minutes Yield: 12 servings Ezoic
What You Need:
Two cups of sugar, finely chopped
At room temperature, stir in one cup of unsalted butter.
two big eggs.
sour cream, measuring one cup
1 teaspoon of authentic vanilla essence
mixed flour, one and three quarter cups
one teaspoon of baking powder
½ teaspoon of salt
A cup of blueberries, either frozen or fresh
one-fourth cup of pale brown sugar
coarsely chopped pecan nuts, measuring half a cup
A teaspoon of cinnamon powder
For garnishing, use 1 tablespoon of powdered sugar.
Instructions
Grease a 9-inch Bundt pan and dust it with flour; next, preheat the oven to 175°C (350°F).
To make the sugar and melted butter frothy, combine them in a big basin and whip them with an electric mixer. Gradually add the eggs, beating well after each addition, to the mixture. Sour cream and vanilla essence should be added next.
Flour, baking soda, and salt should be combined in a separate basin. Mix this with the butter mixture slowly while stirring until just combined. The blueberries should be gently mixed in.
Spoon half of the batter into the pan that has been prepared. Combine the cinnamon, pecans, and brown sugar in a separate small bowl. After adding batter to the pan, sprinkle half of the mixture on top. After that, pour in the rest of the batter and top with the rest of the pecan mixture. Using a spatula or knife, stir the sugar mixture into the cake.
If you stick a toothpick into the middle of the cake and it comes out clean, it’s done after about an hour in the preheated oven. After a short cooling perio
