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Blueberry Sour Cream Coffee Cake
June 22, 2009

This recipe is a traditional buckle made using pound cake like proportions. That's the reason why everyone is finding their cake too sweet, and very dense. The only coffee-cake aspect of the recipe is the name. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as long as possible, then the sour cream and dry ingredients should be folded in gently by hand. The dry ingredients should be mixed together before adding to the wet. These types of techniques will leaven the cake a little. To make it more a buckle and less a pound cake, use only 3/4 cup butter, 1 cup sugar and more fruit. Otherwise, you're eating a blueberry, sugar crumbed pound cake. Also - if you increase the fruit, and decrease the sugar/butter, expect to bake it longer to absorb the extra moisture. I baked mine for 1 hr 30 min in a 350 oven and it was still very moist.

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