sour_cream_coffee_cake_1

Sour Cream Coffee Cake with Blueberry Compote

 

Quick question.. is it bad that after one week of being back from vacation I’m already researching the next? I think I may have caught the travel bug. I’m currently dreaming of vacationing in Hong Kong, Greece, Hawaii, and Oregon… random I know.

Sour Cream Coffee Cake with Blueberry Compote

Cake

Flour 3 cups

Baking powder 1 ½ tsp

Baking soda 1 ½ tsp

Salt ¾ tsp

Sugar 1 ½ cups

Butter, softened ¾ cup (6 oz.)

Vanilla 2 tsp

Eggs 3

Sour cream 1 ½ cups

 

Filling

Brown sugar ½ cup

Ground cinnamon 2 tsp

 

Blueberry compote

Blueberries 1 cup

Sugar 2 T

Lemon 1

 

Directions:

Preheat oven to 350 degrees F (176 C).

In a stand mixer fitted with a paddle attachment, beat together butter and sugar.

Add eggs, scrape down sides.
Combine flour, salt, baking powder, and baking soda in a separate bowl.
Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
In a separate bowl, mix together filling ingredients.
Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
Bake for 1 hour, or until a tooth pick comes out clean.
To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
Once cake is baked, invert onto a serving dish and spoon over blueberry compote.
Enjoy!

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Blueberry Compote
Servings: 12
Author: Saura Madani

Ingredients

Cake

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups sugar
  • 3/4 cup butter, soft
  • 2 tsp vanilla
  • 3 eggs
  • 1 1/2 cups sour cream

Filling

  • 1/2 cup brown sugar
  • 1 tsp cinnamon

Blueberry Compote

  • 1 cup blueberries
  • 2 Tbsp. sugar
  • 1 lemon

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • In a stand mixer fitted with a paddle attachment, beat together butter and sugar.
  • Add eggs, scrape down sides. 
  • Combine flour, salt, baking powder, and baking soda in a separate bowl.
  • Add vanilla next, then alternately add flour mixture and sour cream. Scrape down sides, continue to paddle until completely smooth.
  • In a separate bowl, mix together filling ingredients.
  • Spray a bundt pan with baking spray. Scoop in a third of the batter, and smooth it out with a spatula. Sprinkle over half the filling. Repeat with another third of the batter, then the remaining filling. And finally finish with the last third of the batter.
  • Bake for 1 hour, or until a tooth pick comes out clean.
  • To make the blueberry compote, combine all ingredients in a small sauce pan, and cook for about 10 minutes.
  • Once cake is baked, invert onto a serving dish and spoon over blueberry compote.
    Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Subscribe for Newsletter

Don’t miss a recipe! Subscribe to get all the updates on my blog!

Scroll to Top