Blueberry Coffee Cake Recipe

½ cup of salted softened butter
1 cup of sugar
3 eggs, beaten
½ teaspoon of vanilla
½ teaspoon of cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
¼ teaspoon of salt
2 cups of all-purpose flour
1 cup of sour cream
—You could use 1 cup of vanilla yogurt instead of sour cream)
2 cups of fresh blueberries (if using frozen…make sure to defrost first)

Topping:
1 cup of brown sugar
¼ cup of salted butter softened
½ cup of all-purpose flour
In a large bowl, add ½ cup of butter and one cup of sugar.

Mix together the butter and sugar until “crumbly”.

Add the 3 slightly beaten eggs and mix well.

Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.

Mix in half of the flour and half of the sour cream. When blended, add the remaining flour and sour cream and blend again.

Using a spatula or a large spoon ( we use a spurtle), stir in the fresh blueberries. Mix well. The mixture will turn blueish.

Preheat the oven to 350 degrees. Lightly spray a 9×13 baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.

In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.

Scatter brown sugar crumbs on top of the blueberry mixture.

Lightly tap the pan on the counter….. Bake at 350 degrees for 40 minutes.

We suggest that you serve with whipped topping and your favorite beverage!