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Recipe: Almond Blueberry Sour Cream Coffeecake
Similar Categories: Almond, Blueberry, Sour, Cream, Coffeecake
Filling
1 (7 ounce) package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
Cake Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar for dusting cake
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan (a
coated pan needs only to be sprayed).
To make the filling: Grate the almond paste into a medium bowl. Add
blueberries, flour and lemon rind. Mix well and set aside.
To make the cake: Sift the flour with the baking powder, baking soda
and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, one at
a time, beating well between each one. Scrape down the bowl and beat
until light and fluffy. Mix in the vanilla extract. Add the sifted
flour to the creamed ingredients, alternately with the sour cream,
ending with flour.
Spoon 1/3 of the batter into the Bundt pan and top with one half of
the reserved blueberry mixture. Repeat with 1/3 batter, topping with
remaining berries and ending with batter. Bake for 45 minutes or until
cake is a deep golden color and wooden pick inserted near center comes
out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with
a thin spatula and invert on the wire rack to finish cooling. Dust
with confectioners' sugar to serve.
Makes one 10-inch Bundt cake.
1 (7 ounce) package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
Cake Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar for dusting cake
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan (a
coated pan needs only to be sprayed).
To make the filling: Grate the almond paste into a medium bowl. Add
blueberries, flour and lemon rind. Mix well and set aside.
To make the cake: Sift the flour with the baking powder, baking soda
and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, one at
a time, beating well between each one. Scrape down the bowl and beat
until light and fluffy. Mix in the vanilla extract. Add the sifted
flour to the creamed ingredients, alternately with the sour cream,
ending with flour.
Spoon 1/3 of the batter into the Bundt pan and top with one half of
the reserved blueberry mixture. Repeat with 1/3 batter, topping with
remaining berries and ending with batter. Bake for 45 minutes or until
cake is a deep golden color and wooden pick inserted near center comes
out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with
a thin spatula and invert on the wire rack to finish cooling. Dust
with confectioners' sugar to serve.
Makes one 10-inch Bundt cake.
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