Blueberry Coffee Cake with Sour Cream

blueberry coffee cake with sour cream

Hey gang…  Today I’m introducing a new kind of post to Farver Farms.  It’s Wacky Wednesdays!

Watch for short posts with just a few pictures.  Usually something out of the ordinary.  Always a little off the beaten path.  Maybe not even farm related.  Just a fun post to tide us all over until the weekend!

This week I’m sharing my recipe for Blueberry Coffee Cake.  And you’re probably wondering what’s so wacky about that?  Well, if you remember when we were introduced, I told you that I don’t bake often.  Like, pretty much never.  So on the rare occassion that I bust out the blender.  Well,… it gets pretty wacky!  And messy.

A messy kitchen making blueberry coffee cake on Wacky Wednesday at Farver Farms.

Blueberry Coffee Cake Recipe with Sour Cream

You will need:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour OR whole wheat flour (we prefer the whole wheat…go figure) 🙂
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8ounces) sour cream
1 cup fresh or frozen blueberries (if the berries are frozen, don’t thaw them before using…they’ll get all mushy)
ground cinnamon
3 Tablespoons Milk  (ONLY IF USING WHOLE WHEAT FLOUR)

Preheat the oven to 350 degrees.

Beat the butter & sugar together until fluffy.  Don’t hurry this process– it makes all the difference.  Make sure the mixture is almost fluffy before you add anything else.

Beat in the eggs & vanilla.  Add the milk ONLY if you are using whole wheat flour.

In another bowl, combine the flour, baking powder, baking soda, and salt.

Alternate adding the dry mixture and sour cream to the egg mixture.  Fold in the blueberries.

Coat a 10 inch fluted tube pan with butter, then dust with flour.  Spoon half of the batter in the pan (it will be thick) and spread it evenly.  Sprinkle cinnamon to taste.  (I like a LOT!)

Add the remaining batter and sprinkle with cinnamon.

Bake for 40-50 minutes or until a toothpick poked near the center comes out clean.  Give it about 10 minutes to sit before you try to remove it from the pan.  Then let it stand on a wire rack to finish cooling.

You can sprinkle the top with powdered sugar & more cinnamon– but as you can see,…. ours never gets that far, & it’s great just the way it is!

Blueberry coffee cake made with sour cream.

And that about does it for our Wacky Wednesday post this week.  Thanks for taking a peek!

Don’t forget to take a second and sign up for the Farver Farms Newsletter, right down there. ↓ You’ll never have to wonder whether you missed a social media post to know when the latest adventures, antics, images & inspiration from the farm are waiting!   -S.

Love what you're reading?  Sign up to get updates....it's FREE!
And we promise, no spamming or sharing your address.
(We hate that too.)

Comments (2)

  1. Marlys

    I should have come down for coffee and cake. looks so good. will try it.

    Reply
    1. Shauna Farver (Post author)

      Marlys, I managed to save a little for us! Coffee & cake it is!

      Reply

It's Your Turn! Leave us a comment....