Even if you don't bake regularly, or at all, you'll love making this. Love eating it even more. It's so good.
Blueberry lemon sour cream coffee cake.
As for food, I've pretty much eaten nothing but fast food and pizza for a week now. I'd do a lot for a vegetable right about now.
Quote:
Preheat oven to 350 degrees. Lightly grease and flour a 12-cup Bundt pan and set aside. Make blueberry filling:
~ 1 1/2 cups fresh blueberries (or, one can Wyman's Wild Blueberries)
~ 1/2 cup coarsely chopped walnuts
~ 2 Tbsp. granulated sugar
~ 1 1/2 tsp. grated lemon zest
~ 1 tsp. ground cinnamon
Set this mixture aside. Next, make the crumb topping:
~ 1/2 cup coarsely chopped walnuts
~ 1/4 cup granulated sugar
~ 1 tsp. ground cinnamon
Set this mixture aside, too. Now, make the cake batter:
~ 2 cups all-purpose flour
~ 1 tsp. baking powder
~ 1/2 tsp. baking soda
~ 1 cup (2 sticks) unsalted butter, at room temperature (do not use margarine)
~ 1 1/2 cups granulated sugar
~ 2 large eggs
~ 1 cup regular sour cream (do not use fat-free or reduced fat)
~ 1/2 Tbsp. grated lemon zest
Sift together the flour, baking powder, and baking soda in a medium bowl. Set aside. In large bowl, cream together the butter and sugar with mixer at medium speed, until fluffy and pale yellow, approximately 5 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well after each addition. Reduce speed to low and add half of the flour mixture, beating until well-incorporated. Add half of the sour cream and all of the lemon zest and mix well. Add the remaining flour and then the remaining sour cream, scraping the bowl as needed, and mixing until smooth and completely mixed.
Spoon half the batter into the prepared Bundt pan; smooth with a spatula. Sprinkle the blueberry mixture evenly over the cake batter. Top with remaining batter; smooth gently with spatula. The batter will be a bit thick and difficult to work with - don't worry, the cake will turn out fine. Sprinkle with crumb topping. Bake for 55 minutes to one hour, or until a skewer inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 30 minutes. You might need to use a table knife to gently release the cake from the pan's sides. Then, invert onto a serving plate and gently remove the pan. This cake will keep at room temperature, tightly wrapped in plastic, for several days. It can also be wrapped and frozen for several months.
