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Blueberry Coffee Cake
(Ours, pictured above, was made with berries from Rose's Berry Farm in South Glastonbury)
Cake:
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3/4 stick butter, softened
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3/4 cup granulated sugar
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2 large eggs, at room temperature
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1 teaspoon vanilla extract |
| 2/3 cup sour cream |
1 1/4 cups all purpose flour |
| 1 teaspoon baking powder |
1/4 teaspoon baking soda |
| 1/2 teaspoon salt |
1 cup locally-grown blueberries |
Preheat oven to 350 F. Butter and flour a 9-inch round baking dish.
Cream butter and sugar. Add eggs one at a time and stir until incorporated, then stir in vanilla and sour cream. Mix the dry ingredients together in a separate bowl, then slowly add to the batter until just combined. Fold in the blueberries. Spread batter evenly in pan.
Streusel Topping:
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1/4 cup sugar
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1/3 cup light brown sugar |
| 1 teaspoon cinnamon |
1/8 teaspoon nutmeg |
| 1 stick unsalted butter (melted) |
1 1/3 cups all-purpose flour |
Combine dry ingredients and mix well. Stir in melted butter and mix evenly. Crumble the topping over the batter. Bake for approximately 45 minutes, until a toothpick inserted near the center comes out clean. Cool and serve sprinkled with powdered sugar.
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