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Blueberry Sour Cream Coffee Cake 14Mar10

Blueberry Sour Cream Coffee Cake

However much I like to complain about rainy days, it’s actually nice to have a stormy weekend in every once in a while. It means I have time to finally read a book, clean the house and cook some food. Boy did I take advantage of it! I’ve been meaning to make a coffee cake ever since I saw a sour cream recipe in some magazine on a flight. Can’t remember the magazine, can’t even remember the flight. But I remember craving coffee cake!

So since I had the time, I played around with some recipes. I was mostly curious about the sour cream and then added blueberries for… antioxidants. The sour cream gave it this amazing texture and kept the cake nice and moist. The best part is that this is SO easy to make! Unfortunately I didn’t have any vanilla ice cream to go with it but some berry sorbet was a different but tasty substitute. Hope you like it!

Ingredients:
3 cups of all-purpose flour
1 cup + 3 tablespoons of granulated sugar
2 teaspoons of baking powder
3/4 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 1/2 sticks of cold butter (cut into cubes)
3 eggs
1 cup of sour cream
1 1/2 teaspoon of vanilla
2 cups of blueberries (fresh preferred)

9×13 pan would be best but you can also split it up into 2 cast iron pans for a thicker rustic crust.

Preheat oven to 375°F or 190°C

Step 1: The dry stuff!
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Using your hand or a food processor, combine the butter with the flour mixture until it is a coarse meal – you want the largest chunks to be only about a pea size. Set aside 1 1/2 cup of that butter/flour mixture for the crumble later.

Step 2: The wet stuff!
In another mixing bowl whisk together the eggs, sour cream, and vanilla. Just whisk until combined, don’t go crazy. Now add fold that into the flour mixture until just mixed evenly – FOLD not whisk! Now fold in the blueberries! Pour the mixture in a buttered 9×13 pan.

Step 3: The crumble!
Now find that extra flour mixture from before. Add 3 tablespoons of sugar to it and mix. Sprinkle that mixture on top of the batter and pop in the oven to bake for 45-50 minutes at 375°F or 190°C. It’s ready when you stick a toothpick down the middle and it comes out clean. If you’ve got a top broiler, you can pop the dish in for about 20-30 seconds to toast the crumble even more. Let it cool for 15-20 minutes before serving.

I recommend serving warm with some vanilla ice cream. Although I had it with a berry sorbet and it was delicious as well! Some whipped cream would be nice. Or just a cup of coffee. Mmm the possibilities. Enjoy!

Blueberry Sour Cream Coffee Cake

{2 comments}
  • Delicious cake!! I like that you served it with the sorbet. This is an awesome dessert. (or snack :) )

  • Jared says:

    Hi Maggie,

    I feel very spoilt this weekend having consumed my three favourite cakey things. First, a Sticky Toffee Pudding at Cookshop on Tenth Ave. Second, an Apple “Pi” (for Pi day presented by my wonderful wife), and now this surprise; a delicious blueberry cake courtesy of Vanilla Latte. It was delicious.

    As a side note, Billy’s bakery on Ninth Ave use a very similar recipe for their Blueberry Muffins. Also delicious.

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