Blueberry Coffee Cake

August 11, 2012

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So I was at Whole Foods and right as I walked in there were stacks and stacks of organic blueberries on sale.  Large cartons of them.  So, naturally, I swooped in the got a bunch.  “I can always freeze them”, I said to myself.    Of course the whole time I shopped I was trying to figure out what to make with the fresh blueberries.

It was Kristina’s birthday yesterday so I thought I would make something for her for breakfast.   Researching, I found a recipe for Blueberry  Streusel Coffee Cake on the Penzy’s website.  This was perfect.

Blueberry Coffee Cake

I adapted the recipe a bit by baking it in a tube pan, using fresh blueberries and only brown sugar.

Cake batter:

  • 2 3/4 Cups flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 Cup butter, softened
  • 1 Cup light brown sugar
  • 3 eggs
  • 16 oz sour cream
  • 2 tsp. Vanilla

Streusel:

  • 3/4 Cup brown sugar
  • 3/4 Cup chopped walnuts
  • 2tsp. Cinnamon
  • 2 Cups fresh blueberries

Preheat oven to 375°. Grease and flour a tube pan.

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and vanilla. Beat for an additional 2-3 minutes, until well blended.

Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries.

Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved streusel topping.

Bake 1 hour or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan.

 

Blueberry Coffee Cake

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