Blueberry sour cream coffee cake

Blueberry sour cream coffee cake

Torta ai mirtilli e panna acida

By
From
The Italian Baker
Serves
8

Blueberries love sour cream, and sour cream loves blueberries, and the result is an American classic. I once had a slice of this cake in New York, in a small café on Rivington Street, run by two girls. I don’t remember the name of the café but I sure remember their cakes! Sorry girls, but if you ever read this book, thank you for inspiring me!

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
200g butter, at room temperature, plus extra for greasing
250g plain flour, plus extra for dusting
200g caster sugar
3 eggs
1 lemon, zest finely grated
1 1/2 teaspoons vanilla paste or extract
2 teaspoons baking powder
155g sour cream, at room temperature

For the blueberry topping

Quantity Ingredient
4 tablespoons white sugar
4 tablespoons water
340g fresh blueberries

Method

  1. Preheat the oven to 160°C. Lightly butter the insides of a 23 cm springform cake tin and sprinkle in some flour, tilting and rotating the pan until coated, then tipping out any excess flour. Sift the measured flour with the baking powder and set aside.
  2. In the bowl of a stand mixer (or using a mixing bowl and electric hand-held beaters), cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then add the lemon zest and vanilla and beat on a medium speed for 3 minutes. Fold in one third of the sifted flour, followed by half the sour cream, then fold in another third of flour, followed by the remaining sour cream. Finally, fold in the remaining third of flour.
  3. Transfer the mixture to the prepared tin and bake on the middle shelf for about 45 minutes until a skewer inserted in the middle comes out clean. Leave to cool in the tin for about 40 minutes before unmoulding. Place on a serving plate to cool completely.
  4. Meanwhile, for the topping, put the sugar and water into a saucepan placed over a medium heat and allow the sugar to dissolve. Reduce the heat to medium-low and add the blueberries. Stir gently to avoid breaking up the berries, and cook until the juices are released and then thicken, about 5 minutes. The blueberries should be soft and not broken. Leave to cool completely.
  5. Spoon the cooled blueberry mixture over the cake and serve.

Tip

  • Try sprinkling chopped walnuts over the blueberry topping, for a crunchy texture.
Tags:
baking
cakes
biscuits
Italian
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