Sunday, January 27, 2008

I bake - Blueberry Sour Cream Coffee Cake

This is what I made for breakfast this morning. It was delicious!

Adapted from The Joy of Cooking

1 1/2 Cups White Whole Wheat Flour (King Arthur brand)
1 Cup Sugar
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1 Cup Sour Cream (I used "light")
1 Tsp. Vanilla extract
2 Tbs. Butter, melted
2 Eggs
1 Cup Blueberries (I used frozen)
1 Tbs. flour

Preheat oven to 350 (F). Butter and flour a bundt pan.

Sift together flour, sugar, baking soda, salt and spices.

Beat together sour cream and eggs, then add the melted butter and mix well.

In a separate bowl, mix together the blueberries and the flour, covering the berries completely.

Mix the sour cream/egg mixture with the dry ingredients, just until smooth (overbeating will cause the batter to be tough).

Add the blueberries until just incorporated.

Put it into the bundt pan and bake for 30-35 minutes, let cool for 15 minutes, remove from pan, and enjoy warm.


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