On this day last year: Homemade Pigs in a Blanket (2013)
Some people are culinary saints- those who have gone before us and paved the way with delicious holiday treats, birthday cakes, kitchen secrets, and recipe cards so worn down you need a magnifying glass to read them.
There are a lot of culinary saints in my life. People who have taught me their ways and passed down their kitchen secrets- all of whom I am so very grateful for.
This recipe is one of those inherited from a saint. When my family moved to Kansas City, in the dead of winter, from warm sunny Florida, this cake showed up on our door. It was baked by a woman in our church who is known for her skills in the kitchen, and whom we have been eternally grateful for ever since.
Moving states is hard. Moving to Kansas from sunny Florida is harder. Moving as a middle schooler is the hardest. Eating delicious cake is not hard.
Therefore, this recipe goes out to all of those culinary saints- the people who have shared their time, energy, recipes, and coffee cakes to neighbors, friends, family, and strangers. This world is better for it.
And if you think you have the world’s best coffee cake recipe, and you haven’t tried putting blue berries, cinnamon, and sour cream in it- try, try again. I know sour cream may sound strange, but this cake is so moist and light that you will have a haaaard time stepping away from it. Just trust me on this one.
Love, a rented kitchen
- 1 cup white butter
- 2 cups sugar
- 2 eggs
- 1 cup dairy sour cream
- ½ teaspoon vanilla
- 1 cup all purpose four OR cake flour
- 1 cup oat flour
- ¼ teaspoon salt
- 1 cup blueberries, rinsed and dusted with flour
- Powdered sugar for dusting the top
- ½ brown sugar
- 1 teaspoon cinnamon
- ½ cup nuts- chopped
- Preheat the oven to 350˚F. Thoroughly grease and flour a bunt pan or tube pan.*
- In a large bowl, cream together the butter and white sugar. Add the eggs, and then fold in the sour cream and vanilla.
- Add the dry ingredients and mix until smooth.
- Fold in the blueberries.
- Stir together the brown sugar, cinnamon, and chopped nuts, and set aside.
- Pour 1/3 of the batter into the bottom of the pan, and then sprinkle half of the brown sugar filling over top.
- Add another 1/3 of the cake batter to the pan, and top with the remaining half of the brown sugar filling.
- Pour the remaining 1/3 cake batter into the pan, and using a knife, gently swirl the brown sugar filling and batter together.
- Bake for 55-60 minutes, or until light brown on top and a toothpick comes out clean.
- Allow to cool in the pan. Once cool, sift powdered sugar over the top, serve, and enjoy!
Notes and Tips!:
- To flour a bund pan, sprinkle 1 Tablespoon of white flour along the bottom of the greased pan, and shake the pan around until all sides have a thin coat of flour. This will help the cake slide out of the pan easier once cooked.
- Like this recipe? Try these other delicious bread options from A Rented Kitchen (recipe links below photos!):