Blueberry cake brings home blue ribbon at Country Fair

Robin McDaniel
This Blueberry Almond Sour Cream Coffee Cake is truly a winner, taking home one of the blue ribbons at the Smoky Mountain Heritage Center’s Blue Ribbon Country Fair in Townsend last weekend.

This Blueberry Almond Sour Cream Coffee Cake is truly a winner, taking home one of the blue ribbons at the Smoky Mountain Heritage Center’s Blue Ribbon Country Fair in Townsend last weekend.

One of the great things about being Food Editor for Blount Today is the privilege of helping judge the pies, cakes and baked goods at the Townsend Days Blue Ribbon Country Fair, sponsored by and held at the Great Smoky Mountain Heritage Center. It was definitely a treat as I joined with Mary Constantine, food writer for the News Sentinel, in judging the coffee cake, pound cake and stack cake divisions. One of the blue ribbon winners was Kathleen Janke with her Blueberry Almond Sour Cream Coffee Cake.

This was a moist, very flavorful cake, and I asked Kathy if I could share her recipe with our readers. She agreed, so you are in for a blue-ribbon addition to your recipe files. I think this will become a fast favorite on your dessert list.

Kathleen Janke’s Blueberry Almond Sour Cream Coffee Cake

For the Filling:

6 oz. of almond paste, chilled

2 cups blueberries

1 tablespoon flour

Zest from 2 lemons

For the Cake Batter:

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 sticks butter (12 tablespoons) at room temperature

1 1/4 cups sugar

2 large eggs

1 tsp. vanilla extract

1 cup sour cream

2 tablespoons powder sugar for dusting the cake

Preheat oven to 350 degrees. Spray and flour a 10 inch Bundt pan. Put the almond paste in the freezer. Mix the blueberries with the 1 tablespoon flour and the lemon zest and put to one side.

Beat together the butter and sugar until smooth. Add eggs, one at a time. While scrapping down the sides of the bowl, beat the batter until light and fluffy. Add vanilla and beat.

Sift the 2 cups flour, salt, baking powder and baking soda together. Alternate between adding and mixing in the dry ingredients and the sour cream, ending with the flour mixture.

Spoon 1/3 of the batter into the Bundt pan. Layer half of the almond paste by grating it onto the batter, then add half of the blueberry mix. Add another 1/3 layer of batter, then the rest of the almond paste and blueberries. Finish with last 1/3 of batter.

Bake for approximately 1 hour, then test with a toothpick. Cool for about 20 minutes. Flip onto a plate, and dust with the powder sugar.

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