This was my Silver Bowl Winner at the Burlington County Farm Fair Culinary Competiton here in NJ for 2010. The recipe is detailed & a bit laborous, but so worth it. I have not met anyone that has not enjoyed this cake. I hope you do too! Happy Baking!!
Provided by Patti Rahilly- Jones
Categories Cakes
Time 1h45m
Number Of Ingredients 24
Steps:
- 1. For the streusel: In a food porcessor, process the flour, sugar, 1/4 c. of the brown sugar and cinnamon for 15 seconds. Remove 1-1/4 cups of the mixture, place in another bowl & add the remaining 1/4 cup of brown sugar and set aside. To what is remaining in the processor, add the butter & chopped pecans, pulsing 10 times. Set aside. Zest the fresh lemon using 1 tsp of the zest, combine with the blueberries, adding 1 tbsp. of flour from the flour listed in the cake ingredients. Set aside.
- 2. For the cake: Spray and flour dust a large, deep bundt pan. Set aside. Mix the flour and remaining dry ingredients together until well blended in mixer bowl. Set aside. In another bowl, whisk together the eggs, 1 cup of the sour cream and the vanilla, set aside. Mix the flour and remaing dry ingredients in bowl. Add the butter and the remaining sour cream and mix on low until ingredients are moistened. Gradually add the egg mixture in three additions, mixing 20 seconds after each addition. Increase the mixer speed until the batter is light and fluffy. (this batter is so delicious). Spread two cups of batter into the prepared bundt pan. Top with half of the blueberries. Sprinkle with the streusel topping,without the nuts. Repeat layers. On the top of the cake sprinkle the pecan streusel mixture. Place on bottom rack of 350 degree oven. Bake for 1 hour. Test for doneness, if not done, continue to test at 5 minute intervals. All ovens and pans are different...Wait 10 minutes and invert the cake on a rack to cool.
- 3. For the glaze: While the cake is baking, prepare the glaze. Beat all glaze ingredients with mixer on high speed until smooth. You may need to add more milk for drizzling consistency. You can judge this. When cake is cool, drizzle the glaze all over the rounded top of the bundt cake.
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Nkululeko Nkull082
nn15@gmail.comThis is my new favorite coffee cake recipe! It's so moist and flavorful, and the blueberries are the perfect addition.
Justin Ramjattan
r.j98@yahoo.comNot a fan of the crumble topping, but the cake itself was good.
Brandy Sibeko
brandy-s90@hotmail.comEasy to make and so yummy!
Abdulqahir Talha
abdulqahir_t@gmail.comThis coffee cake is delicious! I love the tartness of the sour cream and the sweetness of the blueberries. It's the perfect balance of flavors.
Kopano Phasha
kopano-p36@hotmail.co.ukThe cake was a little too sweet for my taste, but overall it was a good recipe. I'll try it again with less sugar next time.
Tehila Mweemba
mweemba@hotmail.comThis coffee cake was a disappointment. It was dry and bland, and the blueberries were tough. I followed the recipe exactly, so I'm not sure what went wrong.
Lyly Abbas
abbaslyly@gmail.comI love this coffee cake! It's so easy to make and it always turns out perfectly. I've tried other blueberry coffee cake recipes, but this one is by far the best.
elise W
e_w@hotmail.comThis recipe is a keeper! The cake is so moist and fluffy, and the blueberries add a burst of flavor. I'll definitely be making this again and again.
Kemisola Medaiyedu
km97@gmail.comI've made this coffee cake several times and it's always a crowd-pleaser. It's moist, flavorful, and the crumble topping is the perfect finishing touch.
I Io
ii@gmail.comThis coffee cake was easy to make and so delicious. I love the combination of blueberries and sour cream. It's the perfect breakfast or brunch treat.
Josukage Kira (Shallow_soul Toxi)
k82@yahoo.comFollowed the recipe exactly and it turned out great! The cake was fluffy and the blueberries were perfectly juicy. Will definitely make this again.
Samekoms Trading
s-t@gmail.comThis blueberry sour cream coffee cake was a hit at my brunch party! It was moist, flavorful, and the perfect balance of sweet and tangy. I'll definitely be making this again.