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Blueberry Spice Coffee Cake Recipe

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This recipe for Blueberry Spice Coffee Cake, by , is from The Watson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Cat Weber
Category:
Category:
Ingredients:  
Ingredients:  
Crumb Topping:
½ cup all purpose flour
½ cup light brown sugar
½ tsp. cinnamon
½ tsp. nutmeg
½ stick cold butter/margarine in small pieces
½ cup pecans chopped (optional)

Cake:
1 cup all purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ stick butter
½ cup sugar
1 large egg
½ cup sour cream
1 tsp. vanilla extract
½ cup fresh blueberries or frozen no-sugar added blueberries, not thawed
Directions:
Directions:
1. Heat oven to 350º. Lightly grease 8-inch square baking dish.
2. Topping: Mix flour, sugar, cinnamon, and nutmeg in medium size bowl. Add butter and cut in with a pastry blender until mixture resembles course crumbs. Stir in chopped pecans.
3. Cake: Mix flour, baking powder, and baking soda in a separate bowl. Beat butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in egg, sour cream and vanilla. Stir in flour mixture until blended.
4. Spread batter in prepared baking dish. Scatter blueberries over top, then topping.
5. Bake 50-55 minutes until lightly browned and toothpick inserted in the center comes out clean.

Serves 8

 

 

 

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