Blueberry-Sour Cream Coffee Cake
- SERVINGS: 8 to 10
Blueberry preserves give this moist cake a pretty swirl and a fruity sweetness.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
- Confectioners' sugar, for dusting
- Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
- Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
- Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.
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