I make a classic, perfect coffee cake every year to go with our Christmas Morning Breakfast. It is fabulous. It is versatile. It is moist, delicious and people respond strongly. I have had people offer to pay me to make them a Sour Cream Coffee Cake. Really.
One time someone put in an order for her Christmas Breakfast…. From me…. Like, I was a catering service.
“I’ll have the Sour Cream Coffee Cake on December 25th for Breakfast – can I pick that up a few days prior to the 25th?”
I don’t cater.
But I will share my recipes with you and you can make yourself one! It will be fabulous!
I mentioned in my Sour Cream Coffee Cake post that I use the same basic recipe to make other cakes that are equally tasty. Why would I tease someone like that?
Exactly! So, I am going to be sharing 2 more variations on the basic Sour Cream Coffee Cake recipe.
This is the first of those 2 recipes:
Blueberry Lemon Coffee Cake
The base is the same – we’re going to leave out the cinnamon and nuts & add some lemon & berries.
Oh, Yes, Please.
Begin by melting the butter. Pour in the sugar and whip it with a whisk. Add the 2 eggs & whisk again. Then add the sour cream & vanilla and whisk. You don’t need to get out the electric mixer for this recipe. A whisk works.
Now, we must make it lemon-y. This takes 2 tablespoons of lemon zest (zest from 2 lemons will do) & 2 tablespoons of lemon juice.
Whisk that into the batter.
Pour the batter into a greased, floured, parchment-papered (or whatever tricks you like to use to get your cake to fall out) bundt pan.
After you pour in the batter in sprinkle the berries on top. Gently “mash” the berries just under the surface. During baking the berries will evenly distribute throughout the coffee cake.
I don’t fold my berries into the batter prior to pouring it in the pan. Why?
- If I do, inevitably, some of the berries will get all mashed up and turn my batter purple.
- If I mix them in, they all will “sink” to the bottom of my cake during baking.
Bake the cake for 1 hour at 340 degrees.
Take it out when it is lightly browned and a toothpick comes out clean.
Next, make some icing.
Melt 1 stick of butter. Mix in 1 tsp vanilla, a pinch of salt, 2 tbsp lemon juice & 1 tbsp milk. Add 1 cup powdered sugar. If too thick, thin with more milk. If too thin, thicken with more powdered sugar.
You want the icing to be thin enough that it drips down the sides of the cake, but thick enough so that your cake doesn’t end up sitting in an icing bath. Ick. Thick, but pourable – this is what you want.
The addition of the fruit and lemon juice will change the texture of this cake a bit. Expect it to have the texture of a pound cake. A delightful, fresh, lemon-blueberry pound cake.