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Blueberry Sour Cream Coffee Cake
Ingredients
| * | FOR THE COFFEE CAKE: |
| * | 1 cup (2 sticks) butter, softened |
| * | 2 1/2 cups sugar |
| * | 6 large eggs |
| * | 1 teaspoon vanilla |
| * | 2 cups sour cream |
| * | 1/2 cup milk |
| * | 4 1/2 cups all-purpose flour |
| * | 4 teaspoons baking powder |
| * | 1 teaspoon baking soda |
| * | 4 cups fresh or frozen blueberries |
| * | FOR THE CRUMB TOPPING: |
| * | 1/2 cup cold butter |
| * | 1 cup brown sugar |
| * | 2 cups all-purpose flour |
| * | 2 teaspoons cinnamon |
| * | FOR THE ICING: |
| * | 1 cup Confectioners sugar |
| * | 1/2 teaspoon vanilla |
| * | Water as needed |
Instructions
| 1 | Preheat oven to 400F degrees. (See Notes) |
| 2 | To prepare the coffee cake, cream butter and sugar together in a mixing bowl until light and fluffy. |
| 3 | Add eggs one at a time. Stir in vanilla, sour cream and milk. Add flour, baking powder and baking soda and mix until the batter is smooth. DO NOT OVERMIX. |
| 4 | Fold in fresh blueberries. (See Notes) |
| 5 | To prepare the crumb topping, mix all ingredients together by hand or with the paddle attachment on the mixer until crumbly. |
| 6 | To prepare the icing, combine Confectioners sugar, vanilla and enough water to make a smooth consistency. |
| 7 | Grease and flour a 10-inch tube pan or two 9"x13" pans. |
| 8 | Spoon 1/3 of the batter into pan and spread evenly. Sprinkle half of the crumb mixture over it. Spread remaining batter on top and smooth with spatula. Sprinkle with the remaining crumb topping. |
| 9 | Bake at 400F degrees for 45 to 55 minutes. Let cool completely. Drizzle with icing before serving. |
Notes
- If using frozen blueberries, bake at 350F degrees for 45 to 55 minutes.
- If using frozen blueberries, toss in a bit of flour to coat before folding into batter.
Source
Mary Ann Kane-Nudd, Baker/Owner, The Bakery on Market Square, Portsmouth, NH