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