Blueberry BFF Coffee Cake
By
Laurie Lenartowicz
@llenartowicz
14
Blue Ribbon Recipe
This is a really moist coffee cake. Not overly sweet, it has just the right amount of sugar and will go perfectly with a cup of coffee. I really liked the blueberries in this recipe but you can substitute your favorite berry too. Very yummy!
The Test Kitchen
Ingredients
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CAKE BATTER
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1/4 cbutter, softened
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1/2 cgranulated sugar
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1 largeegg
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1 tspvanilla extract
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1 call-purpose flour
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1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1/2 csour cream
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1 cfresh blueberries sprinkled with small amount of flour
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STREUSEL TOPPING
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2 Tbspall-purpose flour
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1/2 cbrown sugar
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1/2 tspground cinnamon
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2 Tbspcold butter cut in pieces
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1/3 cchopped pecans
How to Make Blueberry BFF Coffee Cake
- Preheat oven to 350 degrees. Grease and flour an 8-9 inch round cake pan.
- Cream the butter with the sugar. Stir in vanilla and egg. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients to the moist alternately with the sour cream until moistened.
- Sprinkle the blueberries with a teaspoon of flour then fold them into the prepared batter. This prevents them from sinking to the bottom of the pan. Spoon the batter into the prepared pan.
- Using clean fingers, prepare the streusel topping. Mix all ingredients together until topping is crumbly. Spoon the streusel topping over the cake batter in the pan.
- Bake in preheated oven for 30-35 minutes until a toothpick inserted into center comes out cleanly. Remove to a cooling rack in pan for 10 minutes. Remove cake from pan and continue cooling on the rack. Store tightly covered at room temperature.