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Product Talk: Brookshire’s Sour Cream-Blueberry Coffee Cake


Brookshire’s Sour Cream-Blueberry Coffee CakeGrowing up, we’d always go blueberry picking at least once a summer. We’d come home with purple-stained tongues and our bellies full, our buckets full of enough berries to last the summer.

When my boys were small and we lived near a blueberry farm, we went blueberry picking pretty frequently, too. Some things don’t change. I ate as many as I picked and came home with a purple tongue and enough berries to get us through the winter months.

Brookshire’s Sour Cream is a wonderful ingredient to pair with blueberries.

You can serve fresh blueberries with a dollop of sour cream and a sprinkle of brown sugar, or you can bake it into a pie or coffee cake.

The rich, smooth, creamy sour cream provides a nice balance for the sweet, slightly tart blueberries, and the fresh taste of them both celebrates summer.

Brookshire’s Sour Cream-Blueberry Coffee Cake

Ingredients:
3/4 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 tsp pure vanilla
3 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup Brookshire’s Sour Cream

Filling:
1/4 cup brown sugar, packed
1 Tbs all purpose flour
1/2 tsp ground cinnamon
2 cups fresh or frozen blueberries (If using frozen, do not thaw.)

Glaze:
1 cup confectioners’ sugar
2 to 3 Tbs 2-percent milk
1 Tbs lemon zest

Directions:
Preheat oven to 350° F. Prepare a 10-inch tube pan with nonstick cooking spray and flour. Shake out excess flour.

In a large bowl, cream butter and sugar until light, golden-yellow and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Stir together the flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream and beating after each addition.

Spread about 1/3 of the batter into the pan. Combine brown sugar, flour and cinnamon; sprinkle 1/2 over batter. Top with 1/2 of the berries. Repeat layers. Top with remaining batter.

Bake approximately 1 hour or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pan, and then remove to a wire rack to cool completely. Combine glaze ingredients; drizzle over warm coffee cake.

Serves 10 to 12

Nutritional Information: Calories Per Serving: 448, Fat: 17 g (10 g Saturated Fat), Cholesterol: 114 mg, Sodium: 328 mg, Carbohydrates: 68 g, Fiber: 1 g, Protein: 6 g.

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