I’ve recently discovered the joy of a cup of flavor filled tea in the evenings and am ever ready to experiment with various herbal teas. I do, however, think that the right snack to complement the tea is essential for a complete and satisfying teatime experience. My pantry is stocked with a wide variety of snacks from the Indian store for this reason. Every once in a while though, I like to switch things up a bit and bake something delicious. I will share one such teatime favorite today.
Here goes – Blueberry Rhubarb Sour Cream Coffee Cake 🙂
unsalted butter – 1/2 cup softened
brown sugar – 1/2 cup
egg – 1
sour cream – 1 cup (can be substituted by plain/vanilla yogurt, Greek yogurt, buttermilk)
vanilla extract – 1 teaspoon
salt – 1/2 teaspoon
baking powder – 1 teaspoon
baking soda – 1 teaspoon
unbleached all purpose four – 2 cups
blueberries – 1 cup fresh (washed and dried)
rhubarb – 1 cup (washed, dried and chopped)
brown sugar – 1/2 cup
ground cinnamon – 1/2 teaspoon
Procedure:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine softened unsalted butter and 1/2 cup brown sugar.
3. Whisk in one egg.
4. Add sour cream and vanilla extract. Whisk together.
5. Whisk in baking soda, baking powder and salt.
6. Stir in flour gradually.
7. Pour cake batter into prepared 9 inch Springform pan (coated with butter and then dusted with flour).
8. In another smaller mixing bowl, stir together blueberries, chopped rhubarb, 1/2 cup brown sugar and ground cinnamon.
9. Pour the cinnamon sugar and fruit mixture evenly on top of the cake batter.
10. Bake for 30 to 45 minutes at 350 degrees Fahrenheit until knife comes out clean.
All done!
Sumptuous Blueberry Rhubarb Sour Cream Coffee Cake is ready to devour 🙂
Serve fresh for maximum deliciousness 🙂 It is the perfect companion for tea, coffee or a cup of milk at any time of the day really!
To Teatime 🙂
