Blueberry Sour Cream Coffee Cake

mary Armstrong

By
@emit1961

Excellent! I first made this in July of 2005 and is a favorite!


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

55 Min

Ingredients

TOPPING

1/2 c
dark brown sugar, firmly packed
2 tsp
ground cinnamon
1 c
coarsely chopped walnuts
4 Tbsp
unsalted butter, softened slightly

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 pt
fresh blueberries

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breakfast, Cakes