blueberry sour cream coffee cake

How To Make blueberry sour cream coffee cake

• 1

  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 is moist and crumbly. Reserve.
• 2

  To make cake: Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch springform pan.
• 3

  In a large bowl, sift together flour, baking powder, soda and salt. In a large bowl using an electric 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.
• 4

  Add half of the sour cream and beat until combined. Add half of flour mixture and beat until combined.
• 5

  Repeat with remaining sour cream and vanilla, then add remaining flour and mix thoroughly.
• 6

  Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread evenly in prepared pan.
• 7

  Distribute topping evenly over batter. Place springform pan on a baking sheet and bake about 55 to 60 minutes, until a toothpick comes out clean.
• 8

  Remove to a wire rack and cool. Release sides of pan, cut cake into wedges and serve warm or at room temperature.
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