We are surrounded by fields of blueberries. In season they are delicious eaten out of hand, sprinkled over home made ice cream and baked into muffins, pies and crumbles. Our blueberry growing neighbors generously share their bounty with us. The season is short so I fill my freezer with bags of frozen blueberries. Frozen blueberries juice turns cake and muffin batters an extremely unpleasant purplish green. To avoid this simply rinse your frozen blueberries several times until the water runs almost clear. Then dry them well – top and bottom – between several layers of paper towels. Use immediately in your recipe. I baked this sour cream coffee cake with frozen blueberries. They are true blue.
Most recipes using frozen or fresh blue berries suggest dusting them with flour to keep them suspended in the batter. In this recipe you simply scatter them over the struesel topping. The flour used in the sour cream coffee cake is cake flour. If you don’t have it in your pantry remove two tablespoons of flour from one cup and replace it with two tablespoons of corn starch. Mix and sift well several times. The cornstarch lowers the protein in the flour and gives you a tender, lighter crumb.
This is a generous sized recipe. It keeps well covered with a cake dome and I serve it with an extravagant scoop of home-made vanilla ice cream. Bon appetit dear friends. The recipe awaits you in MRS BUTTERFINGERS’S kitchen – BLUEBERRY SOUR CREAM COFFEE CAKE