This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love fresh blueberries, and this breakfast treat is a fabulous way to enjoy them.

With juicy blueberries and a lovely, cinnamon-tinged crumble, this blueberry coffee cake with sour cream is delicious at any ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

The sour-cream coffee cake is a good breakfast or ... The runny yolk pairs well with the crispy bits of potato. The blueberry-ricotta breakfast cake is perfectly sweet. I usually prefer savory ...

Grease a 20cm/8in springform cake ... cream – either by hand or with an electric whisk – until it will hold firm peaks. Use a large spoon or rubber spatula to fold the smooth blueberry purée ...

Sour cream is a superstar ingredient in this cake. With its thick texture and high fat content, it provides richness, moisture, and tang to yield a tender cake with a fine crumb — an ideal ...

Sour cream: The fat and acidity from sour cream tenderize the cake. Hot brewed coffee: The bitter coffee balances the sweetness of the chocolate, making the flavor more complex. Frozen dark sweet ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...