With juicy blueberries and a lovely, cinnamon-tinged crumble, this blueberry coffee cake with sour cream is delicious at any ...

This is an old-fashioned recipe for sour cream coffee cake that I updated to include some sweet blueberry goodness. I love fresh blueberries, and this breakfast treat is a fabulous way to enjoy them.

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

The sour-cream coffee cake is a good breakfast or ... The runny yolk pairs well with the crispy bits of potato. The blueberry-ricotta breakfast cake is perfectly sweet. I usually prefer savory ...

A silky chocolate glaze amplifies the orange notes in the cake for a sweet and delicate treat perfect for afternoon coffee, dessert or even brunch. Make the chocolate glaze right before serving ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

Sift together flour, salt, and baking powder; set aside. Cream together butter and sugar until light and fluffy and fully combined. Add the eggs, one at a time, followed by the sour cream, and vanilla ...