With the winter season comes busy schedules and back-to-back holiday parties! What better way to thank your host than with a delicious treat. My go-to is always my Mom’s homemade sour cream coffee cake. Because obviously, coffee + cake = the world’s greatest duo! Crumbly cake, sweet, rich goodness – what’s not to love?!
A true comfort food, this sour cream coffee cake recipe will be a crowd favorite! As long as you don’t eat it all first 😉
For the streusel:
- 1/4 cup sugar
- 1/3 cup light brown sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 stick unsalted butter, melted
- 1 1/3 cups flour
For the cake:
- 3/4 stick of butter (at room temperature)
- 1/2 cup sugar
- 2 extra large eggs, (at room temperature)
- 1 tsp. vanilla extract
- 2/3 cup sour cream
- 1 1/4 cups flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup fresh blueberries
For the streusel:
- Combine the sugar, brown sugar, cinnamon, and nutmeg in a bowl
- Stir in the melted butter and then flour. Mix well and set aside
For the cake:
- Preheat the oven to 350 degrees
- Butter and flour a 9-inch round baking pan, set aside until end
- In an electric mixer on high speed, mix/cream the butter and sugar for 4-5 minutes (or until a light cream is created)
- Reduce the electric mixer speed to low and add the eggs one at a time, then add vanilla and sour cream
- In a separate bowl, sift together flour, baking powder, baking soda, and salt
- With the mixer on low speed, add the flour mixture from the last step until combined
- Add in the blueberries and stir with a spatula to ensure the batter is completely mixed
- Spoon the batter into the prepared pan from step 2 and spread it with a knife
- With your fingers, crumble the streusel mix evenly over the batted
- Bake for 40-50 minutes
- Cool completely and lightly sprinkle confectioners’ sugar over the top
The fruit tart is the perfect summer confection. A little sweet but not too sugary, you won’t feel weighed down with this delicious dessert. The best way to make a tasty tart is to pick fresh fruits in season. A tart is versatile enough that you can top it with almost anything. From classic flavors like strawberry rhubarb to contemporary flavors like passion fruit and blood orange, you can customize this dish to your taste buds.
A lemon blueberry tart is my absolute favorite to get that summer feeling inside and out. Something about the juicy, fresh blueberries on top of a lemon flavored custard makes my heart sing. The best part about these tarts is that they are no-bake, so you don’t have to add to the summer heat with your oven!
This recipe calls for sweetened condensed milk, heavy cream and butter for you all looking to indulge. However, if you would like a lighter version change out the heavy cream for some plain greek yogurt and replace the saturated fat of the butter with an unsaturated version like coconut oil.
LEMON AND BLUEBERRY TARTLETS
- 2 cups (240g) graham crackers/digestive biscuits, crushed
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 1 cup (240ml) heavy cream
- Zest of 1 large or 2 small lemons
- 7oz/198g condensed milk (half of a can)
- 2tbsp lemon juice
- 1tbsp powdered sugar, sifted
- 1 and 1/2 cups (225g) fresh blueberries
- Place graham cracker crumbs into a medium sized bowl and pour the melted butter into the bowl. Mix this until crumbs are coated.
- Spray 6 individual sized tart pans with cooking spray.
- Place 2 heaping tablespoons of the crumb mixture into each tart pan and press firmly, bringing the base up the sides to be level with the top of the pan.
- Place in the fridge for 30 minutes.
- Once chilled, make the filling: place the heavy cream into a large bowl and whisk until soft peak stage. You want it to hold its shape when you remove the whisk, but the tip of the peak should bend over on itself.
- Add the lemon zest, condensed milk, lemon juice and powdered sugar and whisk until smooth.
- Spoon around 2tbsp into each chilled tartlet and use the back of the spoon to smooth the filling. Fill each tartlet level with the top of the base.
- Place them back in the fridge for 1-2 hours until set. They won’t completely set, if you dig a finger in you will make a dent, but they should be firm if you touch them lightly!
- Once chilled, place fresh blueberries all over the top of the tartlets.
- To serve, dust them with icing sugar and place a small wedge of lemon on top.
- You can keep these covered in the fridge for up to 2 days. Serve chilled.