Blueberry Coffeecake

Ingredients

Ingredients to be Creamed and Mixed:

Dry Ingredients:

Moist Ingredients:

Blueberries:

Topping:

Instructions

  1. Preheat oven to 350°.
  2. Grease a 13x9x2 oblong baking pan.
  3. Beat butter and sugar on high speed until lightened in color and texture, 1 to 2 minutes.
  4. Beat in eggs one at a time.
  5. In a separate bowl whisk together sour cream and vanilla; set aside.
  6. Add flour, baking powder, baking soda, salt, and cinnamon to butter mixture. Slowly incorporate on low mixer speed.
  7. Add sour cream mixture to work bowl and beat on medium speed until batter is smooth, scraping sides of bowl as necessary.
  8. Pour the batter into the greased pan and spread evenly.
  9. Sprinkle the blueberries evenly over the batter.
  10. Sprinkle the oatmeal streusel topping or the nut streusel topping over the blueberries.
  11. Bake until toothpick in center comes out clean, 35 to 45 minutes.
  12. Let cool briefly. Serve warm.

Comments

Are you a chocolate lover? Try my chocolate streusel coffeecake for a different twist on a traditional breakfast treat.

Categorized in

Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).