Blueberry Sour Cream Coffee Cake


·         For the crumb filling:

1/2 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons of sugar
1 1/2 teaspoons cinnamon
4 tablespoons unsalted butter (cut into small pieces)
For blueberries:
1 cup blueberries (fresh or frozen)
2 teaspoons of sugar
2 teaspoons of flour
1/4 teaspoon cinnamon

·         For the cake:

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt (fine kosher or sea)
1 cup sour cream (preferably full of fat)
1/2 cup canola oil (or other neutral oil)
2 large eggs (lightly beaten)
2 teaspoons of vanilla extract

·         How to make

1.    Preheat the oven to 350 ° F. rub a 9-inch baking pan and set aside.
2.    First, make the crumb filling: In a medium bowl, combine the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture, until you have sand filling with lots of crumbly pieces. Put aside.
3.    In another bowl, combine the berries with the sugar, flour, and cinnamon. Put aside.
4.    Put flour, sugar, baking powder, baking soda and salt into a bowl. Using a wooden spoon or electric beaters, mix the sour cream, oil, eggs, and vanilla until the mixture is smooth. The dough will be thick.
5.    Pour about half of the dough into the prepared pan and spread it around the edges with a spatula. Sprinkle evenly with berries, then garnish with remaining batter. Smooth the dough with a spatula. Garnish evenly with breadcrumbs (press the mixture between your fingers if you prefer large crumbs).
6.    Bake in preheated oven for 40 to 45 minutes or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!

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