I Heart Faces - "My Story In Photos: Dessert Recipe Edition"

Blueberry Sour Cream Coffee Cake

 

This week's I Heart Faces theme is "My Story In Photos: Dessert Recipe Edition".  We are to include and share one of our favorite dessert recipes.  We all know (well you do now) my favorite dessert is Red Velvet Cake, which I have made many many times.  But since yesterday was Easter, I decided to try a new recipe and made a  Blueberry Sour Cream Coffee Cake .  This recipe was easy to follow and it turned out perfectly.  AND most importantly, it was very tastey.  Here is a step-by-step "dessert documentation." 

Enjoy!

Set rack in the middle of your oven and preheat to 350*F

Butter a 10" bundt pan and lightly dust the inside with flour.

Cream together sugar and butter until light and fluffy.

Add eggs, blend well.

Add sour cream

Add vanilla, then mix until combined.

In a seperate bowl, add flour, baking soda, and salt

Whisk dry ingredients together.

Gently fold the flour mixture into the batter.

Reserve 1/2 cup of batter and mix with 3/4 of the jar of blueberry jam.

Set mixture aside.  (It's purple!..hehe...)

Pour 3/4 remaining batter into the prepared pan.

Create a slight "trough" through the batter with a spatula.

(This was the hardest part of the whole recipe)

Gently spoon the blueberry mix into the batter "trough".

(I need to work on my "troughing" skills...)

Pout the remaining batter over the jam and smooth the top.

Bake for about 60 minutes, or until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean. 

Cool on a wire rack for at least 30 minutes.

(I do not have a wire rack..so I used every hot pad I had...works like a charm)

Turn onto a plate, and then sprinkle with powdered sugar and drizzle with remaining jam.

Because I love cake stands and find any excuse to use one, I placed 3 sheets of wax paper over the cake stand.  Then placed the cake on top.

I then heated the remaining jam in the microwave for 15 seconds, then brushed on remaining jam as a glaze.

Covering the entire surface.

Then sprinkle powdered sugar over the top.

(I do not have a sifter or a strainer...so I used a cheese grater...think outside the box...)

Remove wax paper...THEN...

TAH DAH!  Blueberry Sour Cream Coffee Cake!  Modeled by my gorgeous milk glass cake stand. :)

Perfect with your favorite flavored coffee (mine is french vanilla or creme brulee). 

And a scoop of vanilla ice cream... :)

ENJOY!

Have a fabulous day!