Okay, so, I was craving something sweet the other day, and I thought, why not bake something? I remembered this blueberry sour cream coffee cake recipe I’d seen from Ina Garten, and since I’m a big fan of her recipes, I decided to give it a shot. I love how her recipes are usually pretty straightforward, and this one seemed like no exception.
First things first, I gathered all the ingredients. I made sure I had everything on hand: flour, sugar, butter, eggs, sour cream, and of course, those beautiful, plump blueberries. Oh, and the usual baking suspects like baking powder, baking soda, and salt. I love the smell of a kitchen getting ready for some baking action – it’s like a warm-up for the taste buds!
Mixing and Layering
Next, I creamed together the butter and sugar until it was light and fluffy. That’s always a fun part. Then, I beat in the eggs one at a time, making sure each one was fully incorporated. It’s kind of therapeutic, watching the ingredients come together like that. After that, I stirred in the sour cream and vanilla extract. The batter was already looking delicious at this point, even without the blueberries.
In a separate bowl, I whisked together the dry ingredients: flour, baking powder, baking soda, and salt. Once that was done, I gradually added the dry ingredients to the wet ingredients, mixing until just combined. You don’t want to overmix it, otherwise, the cake can get tough. Nobody wants a tough cake, right?
- And then came the star of the show – the blueberries! I gently folded them into the batter, being careful not to crush them. You want those little bursts of blueberry goodness in every bite.
Now, for the streusel topping. I love a good streusel. In a small bowl, I combined flour, brown sugar, cinnamon, and a pinch of salt. Then, I cut in some cold butter using my fingers until the mixture resembled coarse crumbs. It’s a bit messy, but it’s worth it.
Baking and Enjoying
I greased and floured a 9×13 inch baking pan and poured half of the batter into it. Then I sprinkled half of the streusel topping over the batter, followed by the remaining batter and the rest of the streusel. Teamwork makes the dream work, you know? Into the oven it went, at 350 degrees Fahrenheit, for about 45-50 minutes. The smell that started filling my kitchen was heavenly. You know that “baking” smell? Yeah, that one.
Once it was done, I let it cool for a bit before slicing and serving. And let me tell you, it was worth every minute. The cake was moist, the blueberries were juicy, and the streusel topping added that perfect crunch. It was a hit with the whole family! I highly recommend giving this recipe a try. It’s a real crowd-pleaser, and it’s not too difficult to make. Plus, who doesn’t love a good coffee cake?
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