Blueberry Sour Cream Coffee Cake
A recipe so close to Grandma Cora's that even Papa Hastings had a second helping.
- 6 Tbs. unsalted butter (at room temp)
- ¾ cup sugar
- 2 extra-large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp grated lemon zest
- ⅔ cup sour cream
- 1¼ cups flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup fresh blueberries
- ¼ cup sugar
- ⅓ cup brown sugar, lightly packed
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- ¼ pound (1 stick) unsalted butter, melted
- 1⅓ cups flour
For the streusel:
Combine the sugar, brown sugar, cinnamon, & nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer on high speed for 4-5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, & sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, & salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter.
Bake for 40-50 minutes, until a cake tester comes out clean.