This sour cream blueberry coffee cake is one really delicious Sunday coffee cake! I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.
Blueberry lovers are always on the lookout for new recipes that use their favorite fruit.
Like me, if you are one of them, you love to use fresh blueberries in fruit salads. You most likely already have a healthy blueberry muffin recipe and a recipe for blueberry scones that you make regularly.
Today I am sharing a blueberry coffee cake recipe that will quickly become another favorite in your household. Not only is it easy to prepare, but you will love the delicious combination of juicy blueberries, lemon zest and almond extract.
There is also no need for any special kitchen equipment or fancy ingredients to make this treat.
With just a handful of ingredients, a bowl, and a whisk, you can create this blueberry sour cream cake that mimics the taste of the classic recipe.
The idea of the coffee cake comes from Europe. It is commonly associated with German and Dutch settlers to the eastern part of the United States. By definition, it is “a sweet rich bread often with added fruit, nuts, and spices that is sometimes glazed after baking.” [source]
This version uses blueberries and a lightly sweetened cinnamon walnut combination to become a delicious jammy nutty center. The addition of sour cream creates just the right amount of richness.
Let me show you how easily this cake comes together.
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