I had everything to make this cake...except the pecans and half the required butter. It calls for 2 sticks and I only had one. Can't eliminate that much fat and still get away with it logistically.
So I dug out some "real" lemon buttercream icing I had in the freezer--and by "real" I mean nothing but boiled simple syrup, egg yolks, sugar and lots of butter, whipped into an ethereal cloud of fat calories. Honestly. The only thing that wouldn't clog my arteries in this stuff was the lemon juice. And having made this icing last weekend explains WHY I had no extra butter left over.
Anyway, I scooped out 1/2 cup of buttercream and slightly cut back the cake sugar by 1/2 C. I left the two whole eggs even though there were yolks in the icing.
I have to say it worked out really well. Surprisingly well.
I forgot to swirl the inside brown sugar stuff and that caused some of the slices to break at that point when slicing. But flavor-wise, it was very good.
Use fresh pistachios (from Turkey) in lieu of the pecans because that's what I had.
Oh, and since the buttercream AND the one stick of butter I had AND the blueberries were all frozen, the dough stayed nice and white (not blueberry-smeared), but it did take at least 10 more minutes baking time.
oh, and another thing...putting that last bit of crumbly stuff as the last step means it ends up on the BOTTOM of the cake and most if it fell off when I flipped the Bundt over. Not sure why they do this...I would have put it in first.
http://allrecipes.com/recipe/70828/blueberry-sour-cream-coffee-cake/
So I dug out some "real" lemon buttercream icing I had in the freezer--and by "real" I mean nothing but boiled simple syrup, egg yolks, sugar and lots of butter, whipped into an ethereal cloud of fat calories. Honestly. The only thing that wouldn't clog my arteries in this stuff was the lemon juice. And having made this icing last weekend explains WHY I had no extra butter left over.
Anyway, I scooped out 1/2 cup of buttercream and slightly cut back the cake sugar by 1/2 C. I left the two whole eggs even though there were yolks in the icing.
I have to say it worked out really well. Surprisingly well.
I forgot to swirl the inside brown sugar stuff and that caused some of the slices to break at that point when slicing. But flavor-wise, it was very good.
Use fresh pistachios (from Turkey) in lieu of the pecans because that's what I had.
Oh, and since the buttercream AND the one stick of butter I had AND the blueberries were all frozen, the dough stayed nice and white (not blueberry-smeared), but it did take at least 10 more minutes baking time.
oh, and another thing...putting that last bit of crumbly stuff as the last step means it ends up on the BOTTOM of the cake and most if it fell off when I flipped the Bundt over. Not sure why they do this...I would have put it in first.
http://allrecipes.com/recipe/70828/blueberry-sour-cream-coffee-cake/