BLUEBERRY COFFEE CAKE
My friend Colleen shared her grandmother's INCREDIBLE coffee cake recipe with me back in 2003. I've held onto it all these years because it was just that perfect. She's been kind enough to let me share it with you all and I hope you love it as much as I do. Her original recipe didn't have blueberries in it, but it's become a staple whenever I make it to add it in. Either way you choose to make it, it's delicious.
- 1/2 pound butter
- 1 and 3/4 cup sugar
- 1 pint sour cream
- 4 eggs
- 2 teaspoon vanilla
- 3 cups flour
- 3 teaspoons baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup blueberries (optional)
- 3/4 cup sugar
- 3 tsp cinnamon
Preheat oven to 350. Two bowls. First bowl cream butter and sugar until fluffy. Then add sour cream and vanilla and eggs - one at a time.
Bowl two - sift together flour, baking powder, baking soda and salt. Add flour mixture to wet mixture and incorporate.
This recipe is for a 15x10 or 13x9 pan. I used a large loaf pan but I did NOT use all the batter as it would overflow. Pans are great for this - I confess that I just wanted a pretty photo. You can absolutely do the same, just make sure to not use all the batter so you don't overflow!
Toss blueberries with a little flour until coated (keeps them from sinking to the bottom)
Place batter in pan and put 1/2 of blueberries on top of batter. Put topping sugar mix on top of that then rest of blueberries. Take a butter knife and zig zag through batter to pull sugar topping and blueberries through cake a bit to get marbling.
Bake for 45 minutes to 1 hour until toothpick is clean when testing.