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Blueberry Sour Cream Coffee Cake Recipe

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This recipe for Blueberry Sour Cream Coffee Cake, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stevie Apple
Added: Monday, May 25, 2009


2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
10 T. (1 1/4 sticks) butter, room temperature, plus more for pan
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/4 cups sour cream
3 cups blueberries, divided use
Crumb topping
Confectioners' sugar, for dusting

Crumb Topping:
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup. light brown sugar, packed
1 1/2 cups all-purpose flour
12 T. (1 1/2 sticks) unsalted butter

Preheat oven to 350. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9 inch square baking pan; set aside. In the bowl of an electric mixer with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time until well combined. Add vanilla, and beat until combined. Add flour mixture and sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining blueberries with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tested comes out clean, about 50 to 60 minutes. Dust with confectioners; sugar before serving.

Crumb Topping:
In a medium bowl combine cinnamon, salt, sugar, and flour; cut in the butter using your hands or a pastry blender until well combined and crumbly.




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