Blueberry Coffee Cake

WIP

Ingredients

• Nonstick Cooking Spray (as needed)
• 1/2 cup Unsalted Butter (softened, for cake)(4oz)
• 1 cup Granulated Sugar (for cake)
• 2 teaspoons Vanilla Extract
• 2 Large Egg
• 1 cup Sour Cream
• 2 cups Cake Flour (or all-purpose flour, for cake)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt (for cake)
• 1 cup Fresh Blueberries
• 1 cup All-Purpose Flour (for crumble topping)
• 1/2 cup Light Brown Sugar (packed, for crumble)
• 2 tablespoons Granulated Sugar (for crumble)
• 1 1/2 teaspoons Ground Cinnamon (for crumble)
• 1/8 teaspoon Salt (for crumble)
• 1/3 cup Unsalted Butter (melted, for crumble)

Prepare the Pan

You need a 9 inch pan. Butter it, or prepare it using non-stick cooking spray.

Cream The Sugary Stuff

Place the butter, sugar, and vanilla in a large mixing bowl. Use a hand mixer to cream the ingredients together on medium-high speed until smooth, 1-2 minutes. Add the eggs and sour cream, and continue beating for 1 minute, until the mixture is light and fluffy.

• 1/2 cup Unsalted Butter (softened, for cake) (4oz)
• 1 cup Granulated Sugar (for cake)
• 2 teaspoons Vanilla Extract
• 2 Large Egg
• 1 cup Sour Cream

Move on to Doughland

Sift the flour, baking powder, baking soda, and salt into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms. Fold in the blueberries.

• 2 cups Cake Flour (or all-purpose flour, for cake)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt (for cake)
• 1 cup Fresh Blueberries

Move the dough into the pan

Pour the batter into the prepared pan and smooth it into an even layer.

Prepare the crumble

Place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl and stir with a fork to combine. Drizzle the melted butter over the flour mixture, and mix with the fork until the mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.

• 1 cup All-Purpose Flour (for crumble topping)
• 1/2 cup Light Brown Sugar (packed, for crumble)
• 2 tablespoons Granulated Sugar (for crumble)
• 1 1/2 teaspoons Ground Cinnamon (for crumble)
• 1/8 teaspoon Salt (for crumble)
• 1/3 cup Unsalted Butter (melted, for crumble) (1.5 oz)

Cook It

The oven should be pre-heated to 350 degrees fahrenheit, that’s 176.67 degrees celsius.

Bake the coffee cake on the middle rack of the oven until the topping is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.