Blueberry sour cream coffee cake
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter -- room temperature |
| 1 | cup | Sugar |
| 3 | Eggs | |
| Zest of one lemon | ||
| 2 | cups | Unbleached flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Sour cream |
| 1 | cup | Fresh or frozen blueberries |
| TOPPING | ||
| ½ | cup | Brown sugar |
| ½ | cup | Unbleached flour |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Cold butter |
| ¼ | cup | Walnuts -- finely chopped |
Directions
Preheat the oven toe 350 degrees and grease an 8x8 pan. Cream the butter, then add the sugar and continue beating until light in color and fluffy. Beat in the eggs, one at a time. Add the lemon zest and beat again.
In a medium sized bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour to the creamed mixture alternately with the sour cream. Beat until the batter is smooth.
Prepare the topping. In a small bowl, combine the brown sugar, flour, and cinnamon, Cut in the butter until the crumb texture is coarse. Stir in the walnuts.
Pour half the batter into the pan. Spread the blueberries evenly over the batter. Pour the remaining batter over the blueberries.
Sprinkle the crumb topping evenly over the batter.
Bake for 1 hour and 10 minutes, until a toothpick inserted in the middle comes out clean.
Recipe By : Unknown
From: Alison Meyer Date: 08-27-95 (19:51) (19) (E)Cooking