Blueberry Sour Cream Cake With Basil Blueberry Sauce Recipes

BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 340F (regular bake/not fan-assisted) with rack in centre of oven. Grease a 9-inch, two-piece tube pan (*see note) and set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and sour cream at medium speed (Speed 4 on stand miser) for A FULL 3 minutes. *Don't skimp on this process, as it is important for the finished texture of the cake. The mixture won't thicken a lot, but will become lighter in colour and be foamy, with lots of small bubbles).
• With mixer on low, slowly add the oil and mix in until combined. With mixer still on low, spoon in the flour mixture until combined, then beat the mixture at medium speed for about 30 seconds.
• Spoon batter into prepared tube pan and smooth the top. (*Note that the batter will only fill the pan about 1/3 the way up).
• Scatter the blueberries on top of batter, then sprinkle with the white sugar.
• Bake in preheated oven for about 55- 60 minutes, or until a tester comes out clean. **The top of the cake will stay very pale, even when done, so don't judge the readiness of the cake on the colour of the top of the cake. Look at the very outside edges, which should be golden and pulling away from the side of the pan, then test with a skewer.
• Remove from oven and let cool in pan for about 10 minutes. Run a knife around the outside of the cake, then gently push up from the bottom, removing the cake from the sides, but still sitting on the base. Allow to cool a bit more, then carefully run a knife around the centre tube. Gently lift the cake off the base/tube and allow to cool completely on a cooling rack.
• Serve dusted with confectioners/icing sugar, if desired.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRY SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter.
• Add sugar, beating well at medium speed on electric mixer.
• Add egg, beat well.
• In a small bowl, combine flour and baking powder.
• Add flour mixture to creamed mixture and and mix until blended.
• Stir in vanilla.
• Pour batter into a greased 9 inch springform pan.
• Sprinkle berries over the batter.
• In a small bowl, beat egg yolks.
• Add sugar, vanilla and sour cream to egg yolks, combine well.
• Pour sour cream mixture over blueberries.
• Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
• Cool on wire rack.
• When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
• To serve, carefully remove sides from pan.
• Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
• In small bowl, beat cream and sugar until soft peaks form.
• Spoon 1/2 the cream on top of cake.
• Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
• Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).

BLUEBERRY SOUR CREAM CAKE WITH BASIL-BLUEBERRY SAUCE

Steps:

• Preheat oven to 325 degrees.
• Cake: Brush a 10" bundt pan with melted butter and sprinkle with turbinado sugar.
• Combine flour, baking powder, soda and salt in a bowl. In a stand-mixer bowl (or regular bowl and hand-held mixer), add sugar, softened butter and lemon zest. With paddle attachment, cream butter on high speed until very light, approximately 6 min, scraping paddle and sides of bowl often.
• Beat in eggs, one at a time. Add vanilla. Mix. Add approximately 1/3 dry ingredients and half of sour cream. Mix and repeat until all are added. Do not over mix.
• Fold in blueberries by hand then gently spoon into pan.
• Bake 75 minutes until a toothpick comes out clean.
• Cool for 10 min, invert onto a platter.
• Blueberry-Basil Sauce: In a pot, combine all ingredients, simmer 10 minutes.
• Remove basil sprigs, blend sauce with a hand blender or processor, strain (I used the back of a spoon to help pass the berries through the strainer); cool to room temperature and serve.