Blueberry season has arrived! At last! It seems to have arrived late this year, strange considering the unusually warm summer, but my blueberry bushes started producing their first berries last week. This is the first year that they have produced enough fruit to bake with, which is exciting, considering that they are of a tarter variety. Perfect for baking, but a little sour when eating them fresh. When baked, though, they pack a lovely bright flavor.
The recipe below is for a sour-cream crumb coffee cake studded with freshly picked blueberries – your breakfast or afternoon coffee break doesn’t get much better then this.
The recipe was adapted from Saveur magazine, 2018 Volume 4. As usual, I messed with the sugar and fat content, not to mention the addition of blueberries.
- 1 1/2 cups Flour
- 3/4 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 3/4 tsp Salt
- 3/4 cup cubed Butter
- 2 1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 3/4 cup Canola Oil
- 1 cup Sugar
- 3 Eggs
- 2 tsp Vanilla Extract
- 1 cup Sour Cream
1 pint Blueberries
Preheat the oven to 350 F (~177 C).
- Combine all of the ingredients together in a food processor until they begin to form large clumps.
- Set aside. If it’s too warm and the butter begins to melt, store the crumb in the refrigerator until your ready to assemble the cake.
- Sift together the dry ingredients (excluding the sugar), and then set them aside.
- Beat together the sugar and oil.
- Beat in the eggs.
- Beat in the vanilla extract and sour cream.
- Gradually add in the dry ingredients. Try not to over beat.
- Pour the batter into the bottom of a greased 9″x13″ baking pan.
- Sprinkle the blueberries over the batter.
- Sprinkle the crumb over the blueberries.
- Bake for about 50 minutes.
- Serve fully cooled.