cheezz, I made the Blueberry Pecan Sour Cream Coffee Cake with your notes...

M

maycee

Well-known member
I doubled the topping and used 3 cups of fresh blueberries. Baked for 1 hour and 20 minutes.

Next time I will:

1. Process the topping mixture without the pecans first then add the pecans for a couple of pulses only. I like larger pieces of nuts.

2. Use only 2 cups of blueberries because I thought they made the streusel ribbon a little too wet.

3. Use the 10" springform pan. I measured my bundt pan and it was more than 12 cups but, I think because I doubled the topping and blueberries it over flowed. However, all that overflowed and baked on the sheet pan did NOT go to waste...it went to my waist!

Thanks for your notes. Especially to double the topping. It was great.

http://www.eat.at/swap/forum1/157643_REC_Blueberry_Pecan_Sour_Cream_Coffee_Cake__Ang_or_Sandi_couldl_you_post_it_i

http://i368.photobucket.com/albums/oo124/MichaelJohn52/0905001027.jpg

 
I made this today too! However, mine did not turn out quite as attractive as Michael's did. I made

it in the 10" springform and it was the perfect size. However, I was so afraid that I would underbake it that I slightly overbaked it smileys/frown.gif I used almost 3C of blueberries which was fine but I did not double the topping. I should have. I also agree with Michael that I didn't like grinding up all the pecans, I would have preferred some large pieces of them. So, I will buy more sour cream and blueberries tomorrow so I can try again!

 
Duh - should've added that -- I left the nuts in larger pieces also....will amend it. Looks pretty!

 
beautiful!

be cautious with making it in a springform pan---mine took forever to bake completely in the center. I found it baked more evenly in the bundt with that whole in the middle.

 
You could always turn a microwave-safe cup upside down in the middle of the springform

before pouring in your batter, if you don't want that bundt-pan shape... or your bundt pan isn't big enough to hold it

 
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