Email to CJ       

Blueberry Sour Cream Coffee Cake

Source of Recipe

Kay (KC10) from TOH


List of Ingredients

For topping:
/2 c. packed dark brown sugar
2 tsp. cinnamon
1 c. coarsely chopped walnuts
4 Tb.(1/2 stick) unsalted butter, softened slightly

For Cake:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, at room temperature, plus extra for pan
1 c. sugar
2 eggs
1 c. sour cream
2 tsp. vanilla extract
1 pint fresh blueberries



Recipe

To make Topping:
In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.

To make Cake:
Preheat oven to 350º. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan.

Distribute topping evenly over batter. Place springform pan on a baking sheet and bake about 55-60 minutes, until a cake tester comes out clean. Remove to a wire rack and cool. Release sides of pan, cut cake into wedges and serve warm or at room temperature.