Coffee Cake- Blueberry Almond Sour Cream

Posted by on Jan 9, 2012 in Featured Recipe, Recipes | Comments Off on Coffee Cake- Blueberry Almond Sour Cream

Award Winning Blueberry Almond Coffee Cake

Coffee Cake- Blueberry Almond Sour Cream
  • For the Filling:
  • 6 oz of almond paste, that has been frozen
  • 2 C of blueberries
  • 1 T flour
  • the zest from 2 lemons
  • For the Cake Batter:
  • 2 C all-purpose flour
  • 2 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • 1 ½ sticks butter (12T) room temperature
  • 1 ¼ cup sugar
  • 2 large eggs
  • 1 t vanilla extract
  • 1 C sour cream
  • 2 T powder sugar for dusting cake
  1. Preheat oven to 350 degrees.
  2. Butter or spray, then flour a 10” bundt pan.
  3. Put the almond paste in the freezer.
  4. Mix the blueberries with 1 T of flour and the lemon zest and put to one side.
  5. Beat together the butter and sugar till smooth.
  6. Add eggs one at a time and while scrapping down the bowl beat till light and fluffy.
  7. Add vanilla and beat.
  8. Sift the 2 C of flour, salt, baking powder and baking soda together, then alternate between adding and mixing in the dry ingredients and the sour cream. (End with the flour.)
  9. Spoon ⅓ of the batter into to the bundt pan.
  10. Layer ½ of the almond paste by grating it onto the batter, then ½ of the blueberry mix.
  11. Add another ⅓ layer of batter, then the rest of the almond paste and blueberries.
  12. Finish with the last ⅓ of batter.
  13. Bake for around an hour, test with a toothpick. If using frozen blueberries, which I do, the baking time may take upwards of 75 minutes.
  14. Cool for about 20 minutes, then flip onto a plate and dust with powder sugar.