Blueberry Sour Cream Coffee Cake - middleeastsector
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Blueberry Sour Cream Coffee Cake

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The delicate blueberry cake with an enticing cinnamon streusel cleverly named to reflect the effect it has on boys’ habits.
The classic blueberry coffee cake is adorned with a charming name and a fascinating story. It was in 1954 that a fifteen-year-old student who was from Chicago called Renny Powell submitted a blueberry-flavored coffee cake recipe for the Pillsbury $100,000 Recipe and Baking Competition (the precursor to the present-day Pillsbury Bake-Off). Renny placed second in the junior category for her recipe. The recipe was well-named “Boy Bait” because of its habit-forming effects on men who were just starting out.
Simple, moist and jam-packed with berries Boy bait has been very popular since. My version is updated using lemon zest to enhance the flavor of blueberries and a scrumptious cinnamon Streusel topping. It’s certainly not necessary to be a teenager to enjoy it, however I can confirm that a 14-year-old is a fan which suggests that Renny was on to something .

 

INGREDIENTS

TO USE THE STEUSEL TOPPING

6 tablespoons of light brown sugar
1/2 cup all-purpose flour put into measuring cup, and set-off
1 tablespoon ground cinnamon
1/4 teaspoon salt
4 tablespoons of butter that is unsalted chilled cut into 1/2-inch chunks

FOR THE CAKE

2 cups all-purpose, put into measuring cup, and set-off
2 teaspoons baking soda
1/2 teaspoon salt
One stick (1/2 cup) unsalted butter softened
3/4 cup of sugar granulated
2 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon of lemon zest packed 1 lemon
1/2 cup milk
2 cups of fresh blueberries (frozen could be used but don’t defrost)

 

INSTRUCTIONS

Prepare the streusel topping. Mix the brown sugar along with the flour, cinnamon and salt in the bowl of a small. Mix with your fingers until there aren’t any chunks remain of brown sugar. Rub the butter in using your fingers until it is in an uncrumbled state. Refrigerate until you are ready for use.

Preheat the oven up to 375 degrees F and place an baking rack at the center. Grease the 9-inch square pan with butter or cooking spray that is nonstick.

Within a large bowl mix together the baking powder, flour and salt. Set aside.

Inside the bowl with the electric mixer, mix the butter and sugar granulated until it becomes creamy, around 2 minutes. Add eggs, one at a and scraping the sides of the bowl, and beating thoroughly every time. Mix in Vanilla extract as well as lemon zest.

Gradually add the flour mix and then add the milk, beating at low to mix. Add the fruits to the batter, and fold them gently with a spatula to ensure that they are evenly all over. Don’t overmix.

Transfer the batter into the pan that you have prepared and spread it evenly. Sprinkle the streusel topping evenly on the batter. Bake for 40-45 minutes, or until the edges are golden brown and a cake tester is clean. Cool in the pan on a rack for around 20 minutes, and then serve straight out of the pan.

The cake is best enjoyed when it’s created. It will last for several days if wrapped in foil and kept at temperatures at room temperature.

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