Tiny's Streusel, Sour Cream Blueberry Coffee Cake Recipe
Tiny's blueberry coffee cake recipe. Sour cream makes the sponge moist and delicious. A brown sugar streusel tops it off just right.
Sliced blueberry sour cream coffee cake.
We used frozen blueberries to make the cake in the photographs. This might be why they all sunk to the bottom of the cake--all that extra water.
This did not bother us.
If you want the fruit to remain suspended inside the cake batter, try using fresh blueberries instead.
Blueberry Streusel Coffee Cake
Cake Batter Ingredients
- 8 Tablespoon unsalted organic butter
- 1 Cup organic sugar
- 2 large eggs
- 1 Cup organic sour cream
- 1 Tablespoon real vanilla extract
- 2 Cups all purpose organic flour
- 1/4 teaspoon Morton's Lite Salt
- 1 Tablespoon of Rumsford's reduced sodium baking powder
- 1 Cup fresh or frozen blueberries
Cake Batter Directions
- Preheat your oven to 350 degrees F. Butter a 9"x13" baking dish.
- Beat butter in a large bowl with an electric mixer until it is fluffy. Add sour cream, sugar, vanilla extract, and eggs. Continue beating until well incorporated.
- Mix the remaining batter ingredients together in a small bowl. Then add the flour mixture to the butter mixture.
- Beat for 2 minutes.
- Scrape half the batter into the buttered dish. Top with the blueberries. Cover the fruit with the remaining cake batter.
- Top with streusel
- 1/2 Cup brown sugar
- 1/2 Cup chopped pecans
- 1/2 Cup chopped walnuts
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted organic butter
- Melt the butter in a saucepan.
- Add the remaining ingredients to the melted butter and stir with a fork until the mixture is evenly blended and crumbly.
- Spread the streusel over the top of the coffee cake batter as in the image above.
Bake the blueberry coffee cake in the center of the oven for 30 to 35 minutes or until the top springs back when pressed lightly with your finger.
Cool the cake on a wire rack before serving.
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