"This is a spin on traditional coffee cake that me and my fiance love!" — Mrs.Encinas:)
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1 1/2 cups
packed brown sugar
Sooo good! Definitely going to make this again! When spreading the batter and layers, there was a point where I thought the recipe didn't make enough batter for the pan, but I decided to trust the recipe and it turned out great! "Spreading" the batter after putting the layer of berries and sugar/butter crumbs was a little tricky...but it turns out fantastic! I used nonfat plain Greek yogurt instead of the sour cream; more nutritious and less fat. Definitely recommend this recipe!
I love/hate this cake, which I’ll have to call my Ugly Duckling Cake. The instructions for assembly just didn’t work for me – nor did my alternative, tho’ I believe it’s the better of the two options. The common problem with both methods is that there’s just not enough batter to divide in half and “spread.” If you “spread” enough batter to cover the bottom there’s not NEARLY enough to “spread” on the top. I added the blueberries to the batter rather than in two layers, and it would have been an even bigger nightmare to “spread” had I not. As I tried to “spread” the second half of the batter, the batter took the topping WITH the offset spatula. I tried my best I but I nearly pitched the whole thing in sheer frustration and disappointment. But I figured I had nothing more to lose except the cost of the electricity to bake this mess. Topping it with the remaining cinnamon mixture camouflaged the disaster underneath, but I was anxious to see what it looked like inside. It took longer to bake than indicated, and now I’m calling this a complete and total failure. I let it cool, cut into the slightly overbrowned topping, carelessly plopped a piece of the cake onto a plate and tasted…. it was heaven. Moist, buttery rich, with a sweet and flavorful, cinnamony topping. No, I’m not throwing this out. No way. It might not meet my standards in terms of prettiness for Hubs to take to a meeting tomorrow as planned, but we’ll enjoy every crumb of this difficult and ugly cake.
I like homemade blueberry muffins, but rarely eat fresh blueberries (tart texture). Anyway before I made this I reviewed the comments and agree it would have been a challenge to divide the batter and spread the top layer. So, I made the batter then folded the blueberries into it. Then I put the crumble topping on top before baking (I should have halved the topping bc it was a bit thick and crunchy). It was also easy to make. I made this for my fellowship meeting tomorrow and HAD to try it first. I loved it. The cake was so moist and the blueberries were delicious. It was like eating a fluffy blueberry streusel muffin. Brilliant!
I have it in the oven NOW...I had no trouble doing it just as instructions said. I see it rising and tasted the spatula after it was in the oven, wonderful flavor. This will be a keeper and I usually do not like, if it is not chocolate.m
I made an all organic version & it turned out amazing! Only a few subsitutions which made it less guilty...
I substituted the sour cream with organic Greek yogurt, I also used organic cane sugar instead of both the white & brown sugar. 3/4 cup butter works well in the batter... I added 1/4 cup extra yogurt to make up for the difference. I couldn't find fresh organic berries but had my own frozen organic from summer. Defrosted the berries, which left a little juice. I also substituted the slivered almonds instead of pecans.
When making the layered mixture I put batter first, then crumble, then added all the berries (drizzled the juice on top of berries, then added remaining batter, then added remain crumble & slivered almonds. I used a spring form pan to cook. The cake took about 65 minutes to bake but well worth the wait! So yummy!
Just finished making this, and still not sure what will come out of the oven, or if this is worth the effort. As others found, it was impossible to layer the blueberries and topping. With a greased pan, the batter slid all over, and it did not seem like there was enough. I finally just folded the blueberries into the batter and dumped it into the pan. The topping never formed moist clumps and I added 2 additional tablespoons of melted butter. I think 1 cup brown sugar, 1 cup flour, 1/2 cup chopped pecans, 1 teaspoon cinnamon, and 1/2 cup melted butter would work fine. I just sprinkled half of the topping from the recipe on the cake, froze the remaining, and threw it in the oven. Baking time was closer to 1 hour 5 minutes. Results were OK. I am sorry to say, with so many good recipes available, I am not sure why you would fight with this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Blueberry Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 270
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