Lucretia's blueberry coffee cake

Yield: 15 servings

Measure Ingredient
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
½ cup Unsalted butter; softened
¾ cup Light brown sugar
2 tablespoons Flour
Pinch salt
2 tablespoons Unsalted butter, cold;
½ cup Sugar
2 Eggs
1 teaspoon Vanilla extract
¾ cup Sour cream cut in bits
2 cups Blueberries; picked over
1 Lemon zest; grated

*****TOPPING*****

Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 375°F. Butter a 9 x 13-inch baking pan; set aside. 2. Sift onto a sheet of wax paper the flour, baking powder, baking soda, and salt, set aside. In an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Add the eggs on at a time, beating until well incorporated. Stir in the vanilla. Lower the mixer speed and add the dry ingredients alternately with the sour cream, beginning and ending with dry mixture. Do not overmix. Scrape the batter into the prepared pan, smoothing it with a spatula. 3.

TOPPING: In a small bowl, cut together the brown sugar, flour, salt, and butter until crumbly. Add the blueberries and lemon zest and toss gently. Scatter the mixture over the batter. 4. Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center of cake emerges clean, about 30 mins. Cool on a wire rack, then serve directly from the pan, cut into large rectangles.

From: Dan Klepach

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