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Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

If you've been following our 3 part blueberry recipe series you've already tried Grammy's Blueberry Cheesecake and the Healthy Blueberry Protein Pancake. This last recipe is actually from Chef Michael, found in his Make Ahead Meals cookbook. He’s my favourite food network chef. I actually own two of his cookbooks and they are my go-to! There has never been a meal that we haven’t enjoyed from it. For copyright purposes, I’m not going to post the recipe, but you can pick it up on Amazon for a great price.

Instead I wanted to share some of the adjustments I made since I actually made this recipe a little bit different than the instructions. I was in a rush to get it in the oven as my son’s nap time was not going over well on the day I made it.

This is what I did:

First I mixed the crumble topping, (and of course I didn’t have the foresight that day to take out the butter and let it get to room temp) mixing the brown sugar and flour, and then adding the (softened, or in my case semi-melted) butter, until it crumbles in your hands (I guess? This didn’t work as well for me as my butter was too soft).

Then, in separate bowls you mix all the dry ingredients together, and all the wet ingredients together.

 

Once you’ve got that done, the book calls for you to combine them with a wooden spoon until they are barely mixed, ensuring you don’t make the batter tough. WHAT?! This was challenging for me as I’m typically an ‘over beater’ and my cakes don’t rise as much as they should. So, I did it, I mixed until it was barely combined, but I doubted myself the entire time.

Then you’re supposed to use a cake pan, but I love the look of the bundt coffee cakes, so I figured I would give it a try. But, because I did it this way, I needed to layer my ingredients backwards. The crumble came first, then half of the batter, then my fresh blueberries, and then the remaining batter.

I’m not sure if mine worked out exactly as it’s supposed to… The cake rose in my bundt pan making it difficult to turn over… And since I used a bundt pan, my crumble didn’t exactly crumble… It became more of a crust…

But, I was still able to flip it out of the pan, I just didn’t get the look I was going for. But the cake still tasted phenomenal!

7 Prenatal Resources We Loved During Pregnancy

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Healthy Blueberry Protein Pancake

Healthy Blueberry Protein Pancake