I’m back with ANOTHER recipe containing fruit. I can’t stay away, but I promise some chocolate is headed your way next week. It’s blueberry picking season and I’ve been to the orchard twice in the last ten days. I swore I was just going to eat the berries straight up and not bake anything, but I gave in. This coffee cake was well worth it, though. It is insanely moist and the crumb topping is perfection. The best part about coffee cake is obviously the fact that it’s an acceptable breakfast food! I was very excited when I received the placemat above recently and it was just too fitting not to use.
Since my breakfasts normally consist of green smoothies and greek yogurt, it’s fun to mix it up and indulge in cake for breakfast every once in awhile. This coffee cake is so good that I had to give it away because I could not stop eating it. Many coffee cake recipes I have tried have come out too dry, so I was excited when I tried this one. The sour cream makes it so moist that it almost seems undercooked. I also love how each slice is full of blueberries. Tossing the blueberries in flour is an extra step, but don’t skip it! The flour prevents the blueberries from sinking to the bottom, ensuring there is a blueberry in every bite. This coffee cake is a great way to use up your summer berries and the perfect accompaniment to a morning cup of coffee, but good luck avoiding snacking on it all day long.
Blueberry Coffee Cake
Yield: 1 loaf
1 stick unsalted butter, room temperature
2 Tbsp. oil (coconut or canola)
1 cup granulated sugar
2 eggs, room temperature
1 cup all-purpose flour
1/2 cup sour cream
1/2 tsp. baking powder
1 tsp. pure vanilla extract
1 1/2 cups blueberries, tossed in 1 1/2 Tbsp. flour
2 Tbsp. granulated sugar
3 Tbsp. light brown sugar
1/4 tsp. ground cinnamon
pinch of salt
3/4 cup all-purpose flour
4 Tbsp. unsalted butter, melted
Preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter, oil and sugar and mix on high, until light and fluffy.
Lower mixer to medium speed and add eggs one at a time.
In a small bowl, combine flour and baking powder. With mixer on low, alternate flour and sour cream, until both ingredients are added. Add vanilla extract. Use a spatula to fold in flour tossed blueberries.
Pour the batter into a greased loaf pan and spread evenly. Whisk together crumb topping ingredients in a small bowl until crumbs form. Sprinkle topping over batter in pan. Bake cake 55 minutes- 1 hour, or until a toothpick comes out clean.
Source: Adapted from Grandbaby Cakes