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!
