Updated 05/21/2011 08:43 AM
Recipe: Blueberry Sour Cream Coffee Cake with Almond Streusel Topping
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Make one 9-inch round cake
For the streusel:
- 2 Tbs light brown sugar
- 2 Tbs white sugar
- 1/4 cup all-purpose flour
- 2 Tbs butter
- 1/4 cup sliced almonds, added after incorporating butter
For the cake:
- 1 stick room temperature unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 8-ounces sour cream
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt (or 1/2 tsp regular table salt)
- 1 1/4 cup frozen blueberries
Preheat the oven to 350 degrees and also butter one 9-inch nonstick baking dish and place a circle of parchment into the bottom of that and then make the streusel topping.
Use a small mixing bowl to combine 2 Tbs light brown sugar and 2 Tbs white sugar with 1/4 cup all-purpose flour and 2 Tbs room temperature butter and use your fingers to incorporate the butter really well.
Combine one stick of room temperature butter with 1/2 cup light brown sugar and 1/2 cup white sugar and cream that until it is nice and smooth.
Then add 3 large eggs, one at a time, then one 8-ounce tub sour cream and 1 tsp vanilla extract and mix to combine.
You may need to turn the machine off and scrape the bowl down once or twice while you're doing that.
Next, use another mixing bowl to combine 1 3/4 cup all-purpose flour with 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1 tsp kosher salt and mix to combine.
Turn the machine back on low and gradually add the flour mixture until it is just combined.
Divide half of the batter into the prepared pan and top that with 1 1/4 cups frozen blueberries....add the rest of the batter to that...top that with the streusel, gently pressing it into the batter and place the pan on the center rack of the preheated oven.
That will take just about 1 hour to bake.....spin the pan around once or twice as it is baking and use a toothpick to check it for doneness.
Use slightly more blueberries if you are using fresh instead of frozen….1 1/2 – 1 3/4 cups instead. You can probably get away without using the parchment paper circle….especially if you have no plans of turning the cake out of the pan after baking.
Use just one kind of sugar for this recipe…either light brown or white….if that's all you have.