Sunday, September 5, 2010

Blueberry Sour Cream Coffee Cake (7 of 115+)

Blueberry Sour Cream Coffee Cake

A recipe so close to Grandma Cora's that even Papa Hastings had a second helping.

Cake Ingredients

  • 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
Streusel Top

  • 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
Preheat oven to 350. Butter & flour a 9-inch round baking pan.

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.

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